Shrimp and Saffron Croquetas
Elegant Spanish seafood croquettes infused with saffron and thickened with cassava flour.
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Ingredients
- 500 grams Raw tiger shrimp, finely minced
- 120 grams Cassava flour (tapioca starch)
- 500 ml Whole milk, infused with saffron
- 1/2 teaspoon Saffron threads, toasted and crushed
- 100 grams Unsalted high-fat butter
- 2 units Shallots, micro-diced
- 2 units Garlic cloves, grated
- 1/4 teaspoon Nutmeg, freshly grated
- 1 pinch Fine sea salt and white pepper
- 3 units Large eggs, beaten for breading
- 200 grams Panko breadcrumbs, extra fine
- 1 liter Neutral oil for deep frying
Instructions
- 1
In a small saucepan, gently heat the milk with the crushed saffron threads until it reaches a simmer; remove from heat and let steep for 15 minutes.
- 2
Melt the butter in a heavy-bottomed skillet over medium heat, then sauté the shallots and garlic until translucent but not browned.
- 3
Add the minced shrimp to the skillet and cook for exactly 2 minutes until just pink, then gradually whisk in the cassava flour to create a thick roux.
- 4
Slowly pour the saffron-infused milk into the roux, whisking constantly to prevent lumps, and cook until the mixture thickens into a heavy dough that pulls away from the sides.
- 5
Season with nutmeg, salt, and white pepper, then spread the dough onto a flat tray, cover with plastic wrap touching the surface, and refrigerate for at least 4 hours.
- 6
Once chilled and firm, shape the dough into uniform 2-inch cylinders or spheres using lightly oiled hands.
- 7
Dredge each croqueta first in a light coating of cassava flour, then dip in the beaten eggs, and finally coat thoroughly with the fine panko breadcrumbs.
- 8
Flash-fry the croquetas in 180°C (350°F) oil for 2-3 minutes until deep golden brown, then drain on a wire rack and serve immediately.
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