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Creamy shrimp croquette
Creamy deep-fried shrimp ball
inspired by Studio Ghibli’s From up on Poppy Hill (© Studio Ghibli via Imgur)
Ingredients
Makes 6-8 croquettes
Coconut Oil
Salt
4 tbsp butter
4 tbsp flour
1/4 kilo of shrimp
1-2 cups of milk
1 white onion
1 tsp White Pepper
Shrimp cubes
Panko (Japanese style) Breadcrumbs
Macros
Carbs 15.9g
Protein 13.7g
Fats 15g
Procedure
- Peel the shrimps and save the heads in a separate bowl.
- Dice onions.
- Set the small saucepan on low heat. Add oil.
- Once hot, add the shrimp heads, and sauté until the oil and liquids are bright orange.
- Remove the shrimp heads, and cook the shrimp in the same saucepan until orange.
- Set the shrimps aside. Add milk to the saucepan. Set aside.
- Set the pot to medium heat. Add butter.
- Once the butter is melted, add the onions, and sauté until translucent.
- Add flour to the butter and mix continuously. Let the flour cook for a while, so the mixture won’t taste like flour afterwards.
- Once lumpy, add the shrimp-infused milk. Mix constantly.
- Gradually add milk. Stirring constantly.
- When the sauce is thick and creamy, add shrimp cubes, white pepper to taste, and chopped shrimp.
- Line a tin with plastic wrap, and spread the cream shrimp mixture evenly.
- Let it chill in the fridge for at least 30 minutes or until the mixture is set and jiggly.
- Cut into even squares, and use an ice cream scoop for easy shaping.
- Meanwhile, in a small bowl, beat eggs and add flour, and mix until it forms a paste.
- On a separate dish, prepare breadcrumbs for coating.
- On a plate, sprinkle a layer of breadcrumbs so the mixture won’t stick later on.
- Scoop squares into the egg mixture and coat evenly.
- Next, coat the ball evenly in breadcrumbs, then place it on the plate with a layer of breadcrumbs.
- In a small saucepan over medium-high heat, add oil.
- Fry croquettes until golden brown.
- Serve hot with a slice of lemon on the side.
- Munch!
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