Wednesday, 4 December 2013

虾子奶油可乐饼 ~ Bechamel Prawn Croquette






 
 

虾子奶油可乐饼
白醬
材料
面粉  90g
奶油   60g
牛奶  600ml

做法

1.烧热平底锅,加入奶油。然后加入面粉,不停的搅拌。煮至面粉熟(沒有熟的話,它會有很重的面粉味道)。备用。
                

 
 
虾子可乐饼
材料:
  300g ( 洗净,去肠泥,切小块 )
白酒  80ml ( 我用日式料理酒 )
奶油  2汤匙
盐和胡椒粉适量

 
做法

1.锅子里加入奶油,溶化后加入虾。煮约1分钟或熟,加入白酒。

2.把煮好的(1)倒入白酱里。加入盐和胡椒粉,搅拌均匀。

3 用汤匙舀出少许虾面团,排在盤子上, 待冷。
                                


 
面衣
材料 :
面粉  150g
鸡蛋  1
面包屑100g ( 我用黄色的面包屑 )

做法

1.虾球顺序沾上面粉,蛋液,面包屑。

2.重复步骤(1),把所有的虾球做完。放入冰箱冷藏15分钟。

3.烧热油,以小火炸至金黄色。沥干油分即可享用。

 


Bechamel Prawn Croquette
Bechamel sauce
Ingredients :
90g flour
60g butter
600ml cold milk

Method :

1. Heat the butter in a small saucepan until melting. Add in flour, stir with a wooden spatula constantly until all flour dissolved, keep frying the flour mixture (it will taste floury if not cook the flour mixture well). Remove from heat, pour in cold milk, stir constantly until mixture thicken. Set aside.

 
Prawn croquette
Ingredients  :
300g prawns, washed and deveined, chopped into small
80ml white cooking wine   (I used Japanese cooking sake )
2 tbsp butter
a pinch of salt and black pepper

Method:

1. Heat a frying pan, add the butter. When the butter melted, add the prawn.Fried the prawn until it turns red or cooked (~1 min). Add the white wine.

2. Pour the prawn and the sauce into the prepared bechamel sauce, mixed well. Add salt and pepper.

3. Use two spoons, scoop the prawn dough into a small ball. Arrange on a tray and let it cool. (Doesn't matter if the dough is too wet at this stage)

 
Croquette skin
Ingredients  :
flour  150g
1 egg
breadcrumbs  100g  ( I used yellow colour breadcrumbs )

Method:

1. Place flour, egg and breadcrumbs into a plate respectively. Use two spoons scoop up one prawn dough ball on the tray, coated it with flour, let the dough roll on the plate, pat out the excessive flour. Dip the prawn dough into the egg liquid (no need to be too much) Place the prawn dough into the breadcrumbs plate and let it roll on the plate.

2 Repeat step 1 until all prawn dough are coated with flour, egg and breadcrumbs. Arranged the prawns dough in a tray and place then in the fridge for 15 mins. (If you are not frying all the croquette, you can keep it in the freezer)

3. Heat up oil in a small deep saucepan, when the oil is hot, lower the prawn dough gently to the oil, fried until it turns golden brown. (Remember the inner filling is already cooked, so don't fry the dough for too long) Let the prawn croquette dry on a piece of kitchen paper.