Prawn Croquettes Kroket

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Zwt7 switzerland. Besides the common ragout type filling, other popular fillings are whole boiled eggs, noodles, shrimps and rice. A smaller version of the kroket, the bitterbal, is often served with mustard as a snack in bars and at receptions. The possibilities are almost endless - here we have used shrimp. From http://www.spain-recipes.com.

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Steps

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Melt the butter in a medium saucepan and add the flour , stirring continuously.

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Allow the flour to cook in the butter for a couple of minutes , continuing to stir.

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Start adding the cold milk little by little , stirring all the while until you have a thick , smooth sauce.

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Add the shrimp , season well and stir in the tomato paste.

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Continue to cook for 7 or 8 minutes.

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The end result should be quite thick.

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Let the mixture cool completely - it is usually a good idea to leave it overnight.

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Take a scant tablespoon of the mixture and form into a croqueta , a 1 1 / 2 - 2 inch cylinder.

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Roll the croqueta in the breadcrumbs , then coat in the beaten egg , then roll in the breadcrumbs again.

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Make sure the breadcrumbs are always dry to ensure an even coating.

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Heat the oil for deep-frying in a large , heavy-based pan until the temperature reaches 350f or a cube of bread turns golden brown in 20-30 seconds.

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Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown.

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Re.

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Ingredients

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butter, plain flour, milk, salt and pepper, shrimp, tomato puree, fine breadcrumbs, eggs, olive oil