Tasty shrimp croquettes!


07 February 2019

PAIRING

Vander Ghinste Oud Bruin is matured in oak barrels and this makes for rich and complex flavours with a sour character that is, however, not too sharp and well balanced by a hint of sweetness. The sour taste of lemon in the shrimp croquettes go hand in hand with that of the Vander Ghinste Oud Bruin beer. On the palate, the rich flavors of the croquette filling and those from the oak aged beer bond.

PREPARATION

Ingredients

Shrimp milk:

 

1,2 kg

Unpeeled shrimps

5 dl

Whole milk

4

Celery leaves

10

peppercorns

2

Bay leaves

2

Sprigs of thyme

 

Filling:

 

10 g

Soaked gelatine

100 g

butter

110 g

flour

4,5 dl

Shrimp milk

1/2

lemon

1 pinch

nutmeg

 

pepper and salt

2

Egg yolks

80 ml

cream

1

Dash of oil

 

Breading and frying:

 

150 g

flour

5

eggs

1

Dash of oil

 

pepper and salt

150 g

panko

3,5 l

Arachideolie

 

 

finalization:

 

4 twigs

parsley

1

lemon

What you’ll need:

Cling film

Sieve

Blender / mixer

Fryer with oil

Preparation

(Make the filling at least 12 hours in advance, allowing it to stiffen in the refrigerator )

The shrimp milk:

Peel the shrimps, keep about 200 g on the side. Heat a pan, mix all ingredients and simmer for about 15 minutes. Sieve the milk, put away.

The filling:

Prepare a bowl of ice water and melt the gelatine sheets. Melt the butter in a saucepan and stir in the flour. Make sure the ‘roux’ releases a slight biscuit flavour, but don’t burn it.

Deglaze the roux with the shrimp milk. Put the pan away from the heat, squeeze the soaked gelatine leaves and add them to the whole. Stir in 200 g peeled shrimps that you kept on the side, the lemon and the gelatine well among the mass. Season with salt, pepper and nutmeg. Add the mixture of egg yolks and cream.

Pour the filling into an oiled bowl. Cover the mixture with cling film to prevent it from drying out. Let rest in the refrigerator for at least 12 hours.

Breading and frying:

Cut the filling in portions of approximately 4 cm to 5 cm. Take three bowls and fill them as follows: one with flour, one with the beaten eggs, oil, salt and pepper and the last one with the panko. Roll each portion in each bowl in the same order as described above. Put in the refrigerator and let rest for one hour. Deep fry until golden at 180 ° C.

Serve:

Fry the parsley at 180 °C. Cut the lemon in 4 and remove seeds and veins. Serve with the shrimp croquettes.

Subscribe - Leave us your details and get a FREE tasting guide!

* indicates required
/ ( dd / mm )
How do you know Belgibeer?
newsletter

FOLLOW ALL OF OUR COOL DISCOVERIES!

Receive our best selections, tasting advice, and exclusive deals every month.