It’s absolutely delicious on a roll or eaten straight from the hand. With drinks or as a hot lunch. However, we have to disappoint you slightly: the prawn croquette isn’t exactly a Groningen invention. But if you use only prawns from Zoutkamp – the prawn capital of the Netherlands – to make these golden-yellow, crispy sea treats, we reckon it’s perfectly fine to call them a Groningen prawn croquette. We’ll show you how to make them, then it’s your turn.
Ingredients (for 12 croquettes)
1 onion
A small bunch of flat-leaf parsley
3 eggs
100 grams of butter
120 grams of flour
400 millilitres (prawn) stock
200 grams of North Sea prawns
Breadcrumbs or panko
A pinch of salt and pepper
This recipe is taken from the book *Lekker Gronings*.
Zoutkamp fishermen on a mission
North Sea shrimp from Solt have been used for these Groningen shrimp croquettes. The shrimps are peeled in Lauwersoog and can be kept for up to 14 days without the addition of aromatic substances, colourings and flavourings. This ensures the most delicious and honest taste; salty sweet and not salty. Also used is the shrimp stock developed by Solt together with the Kleinstesoepfabriek in Leek. This is made from our own shrimp shells - normally a waste/residue stream - however, these are still full of flavour. This makes the broth not only tasty, but also sustainable. Solt's products are available at Hanos, among other places.
Development
Finely chop the onion and parsley. Melt the butter in a pan. Add the onion and fry until translucent. Add the flour and continue stirring over a low heat for 4 minutes until the roux is light and cooked through. Then turn the heat up slightly and gradually add the cold stock until a glossy, white ragout or salpicon forms. Remove from the heat and stir in the prawns and parsley. Taste and season with salt and pepper if necessary. Spoon the salpicon onto a serving dish and leave to cool in the fridge for at least an hour.
Crack 3 eggs and separate the egg whites into a bowl. Whisk them with a little oil. Fill one plate with flour and another with breadcrumbs or panko. Divide the salpicon into 12 equal portions and shape them into neat, smooth rolls. Roll them in turn through the flour, egg white and breadcrumbs. Repeat for an extra crispy crust.
Heat the oil to 180 degrees and fry the croquettes for 3 to 4 minutes until golden brown. Drain on kitchen paper. Serve the croquettes with a sprig of fried curly parsley, a wedge of lemon or a little chilli sauce.
Enjoy your meal!
