Croquetas De Gambas Prawn Croquettes Spain Food

PRAWN CROQUETTES (KROKET)

Steps:

• Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir.
• Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce.
• Add the shrimp, season well and stir in the tomato paste. Continue to cook for 7 or 8 minutes. The end result should be quite thick.
• Let the mixture cool completely - it is usually a good idea to leave it overnight.
• Take a scant tablespoon of the mixture and form into a croqueta, a 1 1/2 - 2 inch cylinder. Roll the croqueta in the breadcrumbs, then coat in the beaten egg, then roll in the breadcrumbs again. Make sure the breadcrumbs are always dry to ensure an even coating.
• Heat the oil for deep-frying in a large, heavy-based pan until the temperature reaches 350ºF or a cube of bread turns golden brown in 20-30 seconds.
• Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon, drain on kitchen paper and serve immediately.

CROQUETTES, SPANISH STYLE (CROQUETAS)

Steps:

• Melt butter over medium heat. Add the onions and cook until they become translucent, about 5 minutes. Stir in 1 1/2 cups of the flour and stir constantly. Cook the roux for 5 minutes until the flour is cooked through and golden brown. Pour the milk into the flour mixture and cook, stirring constantly, for about 2 minutes, until you have a thick sauce.
• Add the chicken or other protein/veggie, and sprinkle in 1/2 teaspoon of salt and the nutmeg. Cook for another 2 minutes and cool a little; it should be very thick. Try to make a little ball in your hands; it shouldn't stick too much. If it does stick, return to pan and cook a little longer. Spread the mixture on a baking sheet and cool.
• Take a a golf-ball sized ball of the mixture and roll in your hands to make a cylinder. Roll in the remaining 1 cup flour, then in the eggs, and then in the breadcrumbs and set aside to dry on another cookie sheet. Repeat with the remaining mixture.
• In a small deep frying pan, heat the olive oil to 375 degrees. Working in small batches, add the croquetas, making sure they are covered completely in oil. Fry until golden, about 1 minute, then transfer to a paper towel-lined rack to drain. Be sure to allow the oil to return to 375 degrees F on a thermometer between batches. Season with salt and serve hot.