AI-generated image
Garnaalkroketten
Grey shrimp croquettes
Garnaalkroketten: Flemish coast grey-shrimp croquettes
Along the Flemish coast, from De Panne to Knokke, the North Sea grey shrimp is king, and garnaalkroketten are the dish every seaside restaurant is judged by: a molten, creamy shrimp-flavoured béchamel packed with little brown shrimps, set firm, crumbed and fried until golden, served with fried parsley and lemon. In Oostduinkerke, shrimp fishers on horseback still drag their nets through the shallows. A common mistake is a béchamel that isn't thick enough, so the croquettes burst in the oil. Chef's tip: make a strong shrimp stock from the shells, if you have them, for the béchamel, and chill the mix overnight so it is firm to shape. The shrimp are already cooked; fry until golden and hot through.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the filling
- 2 ⅞ oz butter
- 3 ⅛ oz plain flour
- 1 ¼ cups shrimp or fish stockhot
- ¾ cup whole milkhot
- 2 gelatine leavessoaked in cold water
- 10 ½ oz peeled brown shrimp
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp white pepper
- 1 pinch ground nutmeg
For coating and frying
- 2 ⅞ oz plain flour
- 2 eggsbeaten
- 5 ½ oz fine breadcrumbs
- 6 ¼ cups sunflower oil
- 1 bunch flat-leaf parsleyfor frying
- 1 lemonin wedges
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Melt 2 ⅞ oz butter, stir in 3 ⅛ oz plain flour and cook 2 minutes. Whisk in 1 ¼ cups shrimp or fish stock and ¾ cup whole milk and cook, stirring, for 5 minutes, until very thick.
7 minStep 2: Off the heat, stir in squeezed 2 gelatine leaves, 2 egg yolks, 1 tbsp lemon juice, ½ tsp salt, ¼ tsp white pepper and 1 pinch ground nutmeg, then fold in 10 ½ oz peeled brown shrimp.
Step 3: Spread in a lined tray 3 cm deep, cover and chill overnight until firm. Common mistake: a thin béchamel; they burst.
Step 4: Cut into 12 fingers. Roll in 2 ⅞ oz plain flour, dip in 2 eggs, then roll in 5 ½ oz fine breadcrumbs. Repeat egg and crumbs for a sturdy coat.
Step 5: Heat 6 ¼ cups sunflower oil to 350°F. Fry 4 at a time for 3 minutes, until deep golden and hot through. Drain.
12 minStep 6: Fry 1 bunch flat-leaf parsley for 10 seconds until crisp and serve with the croquettes and 1 lemon.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 10 g
- Carbs
- 16 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does garnaalkroketten take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese