Peel the shrimps like described above. But don’t throw away the heads and the shell of the shrimps. Instead we are going to put the heads and shells in the milk. Now slowly heat the milk on a soft fire. The milk will absorb the taste of heads and shells. Now soak the gelatin leaves in cold water because they are too hard for immediate use. By placing them in cold water, they will melt again and become easier to handle. Never use hot water because it would dissolve the gelatin. Add the gelatin to the hot milk. That way the gelatin can do its work and can stiffen the croquette’s filling later.
2. Making the roux
Make a roux with the butter and flour. Let the butter melt and add the flower while stirring well with a whisk to avoid lumps. Heat the mix well so the taste of the flower disappears from the roux. Now gradually add the milk through a sieve. We don’t want any shrimp heads or shells in our croquettes. Stir well to avoid lumps. Remove the thickened sauce from the heat immediately to prevent burning.
3. Adding the shrimps
Next, the shrimp and cheese are added. Shrimp are very delicate. If they are added at the beginning, they will disintegrate, become rubbery and the taste will be much less strong. Season well with salt, pepper and cayenne pepper. Add a little lemon juice to the shrimp croquette for extra freshness. After you have oiled a rectangulat dish, pour in the batter. A layer of 3-5 cm should be enough. Put the batter in the refrigerator overnight so it can harden. Make sure to put some foil over the dish so the batter does not absorb flavors from other foods in the refrigerator.
4. crumbing the croquettes
Get the batter out of the fridge. Put the dish upside down on a floured cutting board so the batter falls out as one piece. Now cut the batter into rectangular pieces. It’s better not to cut them too large to avoid a long cooking time. First cover the pieces with flour. Next cover them with a mix of egg yolk and a little water (use egg yolk and 1 tablespoon of water instead of entire eggs). Finally crumb the croquettes with breadcrumbs.
5. Frying the croquettes
Finally fry the croquettes for about 2 to 3 minutes at 160-180 ° C. Don’t put too many croquettes in a basket at once so they do not stick together and the oil does not cool down too quickly. Only that way they can fry perfectly: nice and warm on the inside with a golden crust around it.
When it comes to serving the shrimp croquettes, it’s best to keep things simple. Just add a quarter of a lemon and bit of (fried) parsley and you can enjoy your meal.