(± 12-16 pcs)
3 dl fish bouillon (or cube)
4 tablespoons cream
1 tablespoon parsley
2 teaspoons lemon juice
1 teaspoon curry powder
1 teaspoon pepper
oil for frying
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© Janneke's Recipe pages - shrimps recipes, fish recipes
Preparation in advance:
Make fish bouillon (or use a broth cube) and sift it.
Melt the butter in a pan and add, while stirring, the flour. Simmer 1 minute. Add the fish bouillon while constantly stirring and bring to a boil. Cook for 3 minutes.
Remove the pan from the heat, cool a little and add the cream, chopped parsley, lemon juice, curry, pepper and (chopped) shrimps. Place for at least 2 hours in the fridge.
How to prepare:
Make croquettes without bursts. Beat the egg with 1 tablespoon water. Coat the croquettes with flour, egg wash and breadcrumbs. Place the croquettes for 10 minutes in the fridge and repeat the coating. Freeze the croquettes (deep fry frozen).
Heat the frying oil to 180°C/360°F and fry the shrimps croquettes golden brown.
Serve with bread and mustard.
First published: April 12, 2003, Netherlands
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