Shrimp Cream Croquette

Overview

Croquettes, called cola, have nothing to do with cola drinks; although they are popular in Japan, they are actually a Western appetizer. It is said that croquettes were introduced to Japan from France. The name is taken from the French word croquette, and the Japanese pronunciation is koroke, which sounds like cola. The original method of making croquettes is to add minced vegetables and minced meat to a sauce made of butter and flour. After cooling, they are shaped into a cylindrical shape, then coated in flour, egg liquid and bread crumbs, and deep-fried. Crispy on the outside, tender on the inside, and rich in flavor, it is a favorite among children. My croquette uses shrimp as an ingredient, and the portion is quite large. When you eat it, you can see pieces of minced shrimp, which not only tastes more delicious, but is also very affordable——

Tags

• baking
• snacks
• common dishes
• foreign cuisine
• children
• afternoon tea
• autumn recipes
• fast food
• edible oil
• egg
• flour
• shrimp
• unsalted butter
• black pepper
• dry flour
• milk
• salt
• white wine

Ingredients

Steps

1. 1 Put the milk into the microwave oven and cook it on high heat for one minute until it is piping hot. Set aside;

   

2. 2 Heat 30g butter in a small pot over medium-low heat until melted, add flour and mix well;

   

3. 3 Pour in hot milk while stirring;

   

4. 4 Stir quickly to form a thick sauce, turn off the heat and set aside.

   

5. 5 Wash the shrimps to remove the yarn, soak them in light salt water for 5 minutes, wash them again and drain them;

   

6. 6 Cut into small pieces

   

7. 7 Start the wok, add 10g of butter, and stir-fry the shrimp until it changes color;

   

8. 8 Add the white wine and stir-fry until the aroma of the wine is released, then turn off the heat;

   

9. 9 Add 8 to the sauce together with the soup;

   

10. 10 Add appropriate amount of salt and black pepper to taste, and stir evenly to form a filling; (In fact, you can eat it this way. Resist it, don’t eat it secretly, just taste it to test the taste)

    

11. 11 Use two spoons to alternately roll the filling into evenly sized oval balls. It doesn't matter if they are irregular, just try to be even in size;

    

12. 12 Arrange the rolled meatballs on a plate and cool until completely cool.

    

13. 13 Prepare dry flour, whole egg liquid and bread crumbs;

    

14. 14 Apply oil on your hands and shape the cooled meatballs into a regular cylindrical shape;

    

15. 15 First roll in a layer of dry flour and shake off excess flour;

    

16. 16 Glue another layer of whole egg liquid;

    

17. 17 Finally, put it into the bread crumbs, shake the container, and evenly coat with a layer of bread crumbs;

    

18. 18 Let the wrapped meatballs rest for 20 minutes to allow the bread crumbs to stick firmly to the meatballs;

    

19. 19 Heat up the oil pan and when the oil temperature is 60-70% hot, add the meatballs;

    

20. 20 Fry until the surface is golden and crispy, remove and drain;

    

21. 21 Place on absorbent paper, absorb excess grease, plate and serve——