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Traditional Dutch kroketten (croquettes) tend to be crammed with beef or veal ragout – but did you know that prawn croquettes are an equally delicious treat? Our tempting recipe below makes the ideal starter to a luxury dinner or a particularly indulgent snack between meals.
First gently heat the butter in a saucepan over a low heat, add in half of the flour and stir until nice and smooth. Next, gradually pour in the stock, one small splash at a time (to prevent from curdling) and bring to the boil, taking care to constantly stir. Once the stock is fully incorporated, cook on a low heat for a further 5 minutes (again, constantly stirring) before finally removing from the heat. Meanwhile, immerse the gelatin in cold water and allow to soak for 5 minutes. Now squeeze out the gelatin and stir into the sauce. Chop the pre-cooked prawns into small pieces, mix into the ragout and season with cayenne pepper. Allow the ragout to cool, before placing into your refrigerator for several hours. Sprinkle the remaining flour onto a plate, beat the eggs in a bowl, and sprinkle the breadcrumbs onto a separate plate. Divide the ragout into 12 equal portions and roll each into an oblong croquette shape. Next roll through the flour, egg mixture and breadcrumbs, and then roll (for a second time) through the egg mixture and breadcrumbs. Lastly, fry the prawn croquettes for 3 minutes or until golden brown, and serve with fresh parsley and lemon wedges.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, which is specifically intended for Dutch emigrants abroad.