Wednesday, 1 July 2015


Helena Kruger
Butter 2 Tablespoon
Flour 4 Tablespoon
Milk 1 Cup (16 tbs)
Cooked shrimp 1 Cup (16 tbs), shelled
Salt 1⁄2 Teaspoon
Ground black pepper To Taste
Lemon juice 1⁄2 Tablespoon
Worcestershire sauce 1 Teaspoon
Dry breadcrumbs 1 Cup (16 tbs)
Egg whites 2 , beaten
Oil 1 Cup (16 tbs) (For Deep Frying)
Parsley sprigs 1

Heat the butter, stir in flour and add milk gradually, stirring until a thick sauce is formed.
Add shrimp.
Season with salt, pepper, lemon juice and Worcestershire sauce.
Transfer mixture to a shallow flat dish and refrigerate until quite firm.
Form 4 cylinders, about 3" long and 1" in diameter.
Roll each cylinder in breadcrumbs, then in the egg whites and again in the breadcrumbs.
Heat oil for deep frying and fry the croquettes in hot oil for 3 to 5 minutes.
Drain on paper towels.