Croquettes aux Crevettes — Print Recipe

Crispy golden croquettes with a crackling breadcrumb shell encasing a creamy béchamel filling loaded with tiny North Sea grey shrimp — Belgium's most iconic appetiser.

Ingredients

300g grey North Sea shrimp, peeled
60g unsalted butter
60g all-purpose flour
400ml whole milk
100ml fish stock
2 egg yolks
1 tbsp lemon juice
Pinch of cayenne pepper
Pinch of nutmeg
Salt and white pepper
For coating: 100g flour, 2 eggs beaten, 200g fine breadcrumbs
Vegetable oil for deep-frying
Lemon wedges and fresh parsley for serving

Instructions

1 Melt butter, stir in flour, cook 2 min. Gradually whisk in milk and fish stock. Cook until very thick.
2 Remove from heat. Stir in egg yolks, lemon juice, cayenne, nutmeg, salt, and pepper.
3 Fold in shrimp gently. Spread mixture on a lined tray to about 2cm thick. Cover and refrigerate at least 3 hours until firm.
4 Cut the chilled mixture into rectangles. Roll each in flour, dip in beaten egg, then coat in breadcrumbs. Double-coat for extra crunch.
5 Heat oil to 180°C (350°F). Fry croquettes 3-4 min until deep golden. Drain on wire rack.
6 Serve immediately with lemon wedges, fried parsley, and a simple salad.

Did You Know?

The best garnaalkroketten use hand-peeled North Sea grey shrimp (garnalen), which are so tiny that peeling one kilogram takes over an hour.