Shrimp & Mozzarella Cream Croquettes

Ingredients

• 30 g Unsalted butter (Melted)
• 30 g Cake flour (Sifted to avoid lumps)
• 300 ml Whole milk (Room temperature)
• 35 g Mozzarella cheese (Shredded)
• 2 g Salt (Pinch)
• to taste Black pepper (Freshly ground)
• 70 g Shrimp, peeled and deveined (Raw, medium size)
• 2 tbsp Dry white wine (Optional – can use dry sherry or chicken broth)
• enough for deep‑frying Vegetable oil (Use a neutral oil with high smoke point)
• 1 Egg (Large, beaten)
• 2 tbsp Water
• 4 tbsp All‑purpose flour (For coating)
• 4 tbsp Breadcrumbs (Fine or panko)

Instructions

1. Make the roux

   Melt 30 g unsalted butter in a small saucepan over medium heat. Sprinkle 30 g cake flour over the butter and whisk continuously for about 1 minute until the mixture is smooth and no lumps remain.

   Time: PT2M

   Temperature: medium heat

2. Add milk and create a béchamel

   Turn off the burner, pour in 300 ml milk, and whisk until fully incorporated. Turn the burner back on to medium heat and stir constantly. When small air bubbles rise and the sauce thickens (about 2‑3 minutes), turn off the heat.

   Time: PT3M

   Temperature: medium heat

3. Enrich with cheese and season

   Stir in 35 g shredded mozzarella until fully melted. Sprinkle 2 g salt and a pinch of freshly ground black pepper, then mix well.

   Time: PT2M

4. Cook the shrimp

   Heat a splash of vegetable oil in a separate pan over medium‑high heat. Add 70 g shrimp, season with a pinch of salt, and sauté for 2‑3 minutes until pink and just cooked through. Add 2 tbsp dry white wine, stir briefly, then remove from heat. Reserve the pan juices (shrimp broth).

   Time: PT5M

   Temperature: medium‑high heat

5. Combine shrimp with the sauce and chill

   Chop the cooked shrimp into small pieces. Add the shrimp and the reserved broth to the cheese sauce, stirring until evenly distributed. Transfer the mixture to a shallow container, smooth the surface, cover tightly with plastic wrap, and refrigerate for 1 hour until firm.

   Time: PT2M

6. Shape the croquettes

   Lightly oil your hands to prevent sticking. Scoop the chilled mixture with a spoon and roll each portion into a smooth ball (about 6 balls total). Place the balls on a plate.

   Time: PT5M

7. Prepare the coating station

   In a small bowl, beat 1 egg with 2 tbsp water. Place 4 tbsp flour in a shallow dish and 4 tbsp breadcrumbs in another dish.

   Time: PT2M

8. Bread the croquettes

   Roll each chilled ball first in flour, then dip into the egg wash, and finally coat thoroughly with breadcrumbs. Set the coated croquettes on a clean plate.

   Time: PT5M

9. Fry until golden

   Heat vegetable oil in a deep pan to 170‑180 °C (340‑355 °F). Carefully lower the croquettes into the hot oil, a few at a time, and fry for 3‑4 minutes, turning once, until the exterior is crisp and golden. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 170-180°C

10. Serve

    Serve the croquettes hot, with a dipping sauce of your choice (e.g., sweet chili or garlic mayo).

    Time: PT2M

Nutrition Facts

Calories

140

Protein

4g

Carbohydrates

3g

Fat

5g

Fiber

0.5g