Best 2 Croquetas De Gambas Prawn Croquettes Spain Recipes
**Discover the Delightful Flavors of Spanish Cuisine with Croquetas de Gambas (Prawn Croquettes)**
Embark on a culinary journey to the vibrant shores of Spain and tantalize your taste buds with the irresistible croquetas de gambas. These delectable prawn croquettes, also known as croquetas de camarones, are a beloved delicacy that encapsulates the essence of Spanish tapas culture. Bite into their crispy, golden-brown exterior, and savor the explosion of flavors from the succulent prawn filling, perfectly complemented by a creamy béchamel sauce. Served with a variety of dipping sauces, these croquetas make for an unforgettable appetizer or main course.
**A Culinary Symphony of Textures and Tastes:**
- **Croquetas de Gambas Clásicas (Classic Prawn Croquettes):** Experience the traditional recipe that has captivated hearts for generations. Fresh prawns, expertly seasoned and enveloped in a velvety béchamel sauce, are encased in a crispy breadcrumb coating.
- **Croquetas de Gambas con Queso (Prawn Croquettes with Cheese):** Indulge in a delightful twist on the classic, where creamy cheese elevates the prawn filling to new heights. The perfect balance of flavors and textures creates a symphony of satisfaction in every bite.
- **Croquetas de Gambas al Ajillo (Prawn Croquettes with Garlic):** Embark on a culinary adventure with this garlicky rendition. The aromatic flavors of garlic infuse the prawns and béchamel sauce, adding a depth of flavor that will leave you craving more.
- **Croquetas de Gambas con Jamón Serrano (Prawn Croquettes with Serrano Ham):** Experience the harmonious union of prawns and Serrano ham in these exceptional croquettes. The salty, smoky notes of the ham perfectly complement the delicate sweetness of the prawns, creating a tantalizing taste sensation.
- **Croquetas de Gambas con Gambas al Pil Pil (Prawn Croquettes with Prawns in Pil Pil Sauce):** Dive into a culinary masterpiece where prawns take center stage. Succulent prawns, cooked in a rich and flavorful pil pil sauce, are enveloped in a crispy coating, resulting in an explosion of seaside flavors.
CROQUETAS DE GAMBAS -- PRAWN CROQUETTES (SPAIN)
This recipe was found online in spain-recipes.com & s posted here for Zaar World Tour 5. Preparation time does not include time needed for the sauce to cool completely. NOTE: The list of ingredients does not include the olive oil to use in deep-frying!
Provided by Sydney Mike
Categories Vegetable
Time 1h25m
Yield 36 croquettes, 18 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan melt butter, then add the flour & cook it, stirring continuously for 2-3 minutes.
- A little at a time, add cold milk, stirring continuously until there is a thick, smooth sauce.
- Add prawns & season well before stirring in the tomato paste.
- Continue cooking for 7-8 minutes, or until the sauce is quite thick.
- Cool the sauce COMPLETELY, 4-5 hours or overnight.
- Take scant tablespoons of the mixture & form into a 'croqueta' (a cylinder not more than 2 inches long).
- Roll each croqueta in breadcrumbs, then coat with beaten egg, then roll again in the breadcrumbs. Breadcrumbs MUST BE DRY to ensure an even coating.
- In a large, heavy-based saucepan heat the olive oil for deep-frying until temperature reaches 350 degrees F or a cube of bread turns golden brown in 20-30 seconds.
- Deep-fry in batches of not more than 4 for about 5 minutes or until golden brown, then remove with a slotted spoon & drain on paper towels.
- Serve ASAP & enjoy!
Nutrition Facts : Calories 126.2, Fat 6.7, SaturatedFat 3.9, Cholesterol 65, Sodium 215.9, Carbohydrate 10.1, Fiber 0.4, Sugar 0.4, Protein 6.1
PRAWN CROQUETTES (KROKET)
ZWT7 Switzerland. Besides the common ragout type filling, other popular fillings are whole boiled eggs, noodles, shrimps and rice. A smaller version of the kroket, the bitterbal, is often served with mustard as a snack in bars and at receptions. The possibilities are almost endless - here we have used shrimp. From http://www.spain-recipes.com.
Provided by UmmBinat
Categories Lunch/Snacks
Time 13h
Yield 36 Units, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir.
- Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce.
- Add the shrimp, season well and stir in the tomato paste. Continue to cook for 7 or 8 minutes. The end result should be quite thick.
- Let the mixture cool completely - it is usually a good idea to leave it overnight.
- Take a scant tablespoon of the mixture and form into a croqueta, a 1 1/2 - 2 inch cylinder. Roll the croqueta in the breadcrumbs, then coat in the beaten egg, then roll in the breadcrumbs again. Make sure the breadcrumbs are always dry to ensure an even coating.
- Heat the oil for deep-frying in a large, heavy-based pan until the temperature reaches 350ºF or a cube of bread turns golden brown in 20-30 seconds.
- Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon, drain on kitchen paper and serve immediately.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the prawns are peeled and deveined before cooking.
- Cook the prawns until they are just cooked through, to prevent them from becoming tough.
- Allow the prawn mixture to cool completely before adding the béchamel sauce.
- Use a piping bag to shape the croquettes for a uniform appearance.
- Fry the croquettes in hot oil until they are golden brown and crispy.
- Serve the croquettes with a dipping sauce of your choice.
Conclusion:
Prawn croquettes are a delicious and versatile Spanish tapa that can be enjoyed as an appetizer or main course. They are easy to make and can be customized to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that will surely be a hit with your family and friends.
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