I think one of my life’s mission is to get more people to eat shrimp. I can’t stand it when someone turns up their nose or refuse to sample one purely because of how it looks or what they think the texture would be like.
Another life mission would be to get more people to cook. Students, in particular. Living away from home and on a budget is no excuse to scarf down MSG laden ramen for every meal. Almost everyone has milk sitting in their fridge, flour in their pantry and butter for their toast. Make a roux, chuck in leftover meat (or shrimp, in my case) and add whatever vegetable you have hanging about that’s just waiting to go bad. Roll them in egg and panko, deep fry - and by deep I mean just enough to submerge, and et voila - Dutch croquettes. Who wants some?
Note: I added condensed milk in my roux mixture because somewhere in the back of my mind I remember eating one of these that’s laced with a sweetness that is unmistakably condensed milk. It makes your mind go "what the fridge is this flavor I’m eating? I’m not sure, but I like it!” (Yes, I could’ve just said je ne sais quoi, but where’s the fun in that?). It’s a wild card, so use only if you’re sure you’ll like it.
GARNALENKROKETTEN (Dutch Shrimp Croquette) :
[ 1 tablespoon olive oil + 1 3/4 cups peeled brown shrimp (or any shrimp you can get your hands on), roughly chopped + 3/4 cup mix of vegetables of your choice (carrots, onion, celery, peas, corn kernels, etc) + a small handful of parsley, chopped + 1/4 cup butter + 6 tablespoon flour + 1/2 cup milk + 1/2 cup chicken stock + + 2 eggs + 1/3 cup milk + 1 cup flour + 2 cups panko bread crumbs + salt and pepper to taste ] OPTIONAL: 1/2 to 1 tablespoon condensed milk.
Heat olive oil in a large frying pan over medium - high heat. Add onion, carrot and celery and other vegetables you’re using. Cook for 3 – 5 minutes and add the chopped shrimp, salt and pepper and cook until shrimp turns opaque. Remove from heat.
Put shrimp mixture into a food processor bowl, add parsley and process on high for about 1 minute. Set aside. Alternatively, you can just leave the mixture as it is. Your call.
In a medium sized saucepan over low heat, add the butter and stir in the flour as it melts. Cook for 30 seconds and whisk in the milk. The mixture will thicken up quickly so keep whisking to avoid lumps. Allow mixture to cook for 5 minutes to ensure there is no floury taste.
Add the shrimp mixture to the roux and stir until combined. If using, you can add the condensed milk now, starting with 1 teaspoon at a time and tasting after each addition. Season to taste and refrigerate for at least 1 hour.
Prepare three containers for the egg and milk, flour and bread crumbs.
Take about a tablespoon of mixture and form into a log shape or a ball. Dip into egg wash, then coat in flour, dip in egg wash again and then finally coat in breadcrumbs. Set aside and repeat with remaining mixture.
Heat vegetable oil in saucepan and heat oil up to about 180◦C. Deep fry 3 – 5 croquettes at a time, cook for about 1 minute or until golden. Remove and place on paper towel. Repeat with remaining croquettes until all are cooked.
Serve with mustard sauce (mustard, mayonnaise, a little sugar).