Croquettes or croquetas are a typical tapa in Spanish cuisine. They taste delicious, they are crispy and can be filled with many other ingredients, such as chicken and ham, cheese, mushrooms, tuna, and even spinach. Besides being tasty, they are simple to make and great as an appetizer or as a starter for the kids in the house. In the following OneHowTo article, we propose adding the exquisite flavor of prawns to your croquettes. Do you want to try? If so, do not miss the step-by-step of this OneHowTo recipe on how to make Spanish prawn croquettes.
To make Spanish prawn croquettes, it is essential to have a rich bechamel-based dough. To make the bechamel, you only need butter, milk, and flour. Begin by melting butter in a pan, taking care that it does not burn or stick to the bottom of the pan. For a richer flavor, you may consider using a mix of butter and olive oil, which not only enhances the taste but also prevents the butter from burning too quickly.
When the butter is melted, lower the heat and very slowly add the flour. You must not be distracted during this step because if not, the flour will stick. Stir in the flour with the help of a wooden spoon, ensuring it is well incorporated. The key is to achieve a smooth paste without lumps. Once the flour takes on a burnt taste, it will not be recoverable, so careful attention is crucial.
When the flour has acquired a slightly browned color, the next step to make prawn croquettes will be to add the milk. As in the previous step, slowly add the milk until the dough has the desired consistency. It should neither be too thick nor too thin. Now is also the time to add salt and pepper to taste. Let the batter cook for a few minutes over low heat. To enhance the flavor, consider adding a pinch of nutmeg or a dash of white pepper for an aromatic touch.
In another pan, add a little oil and slightly cook the prawns until golden. The prawns must be previously washed and peeled. Do not let them fry too much; it is just to give them a golden touch so they are not raw. If you wish, you can also add some diced onions to include in the mix, but this is not to everyone's taste. Some prefer adding garlic or leeks for additional flavor, which can complement the prawns beautifully.
Once the shrimp and onion are a little cooked, add them to the bechamel sauce and stir slightly for about 3 minutes over low heat. When the mixture of ingredients and sauce is cooked, pour the mixture into a tray and let it cool in the fridge for 3 hours. This cooling period is essential as it allows the mixture to firm up, making it easier to shape into croquettes later.
To make shrimp croquettes, take a bowl and beat an egg. In another bowl, place the breadcrumbs. The process is as follows: take a small amount of the mixture and shape it with your hands, roll this in the beaten egg, then coat it with breadcrumbs, and then put it on another clean tray. For a crispy exterior, you can use panko breadcrumbs, which provide a light and crunchy texture.
Finally, you must take a pan and pour oil generously. When very hot, deposit the croquettes slowly into the pan until they are well browned on both sides, and voila! You have prepared your prawn croquettes. It's important to ensure the oil is at the right temperature to avoid the croquettes absorbing too much oil and becoming greasy. Serve them hot, and enjoy the delightful contrast between the creamy interior and the crispy exterior. Pair them with a fresh salad or a citrusy dipping sauce for an extra burst of flavor.
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