300 ml fish stock
200 gr small shrimps
3 tablespoons cream
2 sheets of gelatin
50 gr butter
70 gr flour
lemon juice from ½ lemon
1 teaspoon dried parsley
optional: pinch cayenne pepper for a spicy bite
50 gr breadcrumbs
30 gr flour
Sunflower oil for frying
Melt the butter in the pan and add the 70 g flour. Stir with a whisk and let the roux cook briefly in the pan (make sure it doesn’t discolour). Pour in the stock and stir until smooth. Soak the gelatin in a bowl of cold water. Squeeze the gelatin well and stir into the sauce together with the parsley and cream.
Stir in the shrimp and let the mixture cool in the fridge for at least 45 minutes. Prepare a plate with 1 beaten egg and a plate with breadcrumbs. Check whether the filling has become firm. Sprinkle a work surface with a little flour and also put some flour on your hands.
Take some of the shrimp filling (1 heaping tablespoon) in your hand and roll it into a sausage, try to make it as even as possible. Roll in the flour, then dip in the egg, then roll in the breadcrumbs. Repeat until all the filling is used up. Beat the second egg on the plate and fill the plate with breadcrumbs if necessary.
Dip the croquettes again first in the egg and then in the breadcrumbs. This way they get an extra crispy crust and they don’t burst open so quickly during frying. Heat the sunflower oil to 180 degrees and fry the croquettes in 2 or 3 portions in 3 or 4 minutes until nicely brown and crispy. Drain the shrimp croquettes on a piece of kitchen paper.
Source: Leukerecepten by leukerecepten-nl.
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