Croquetas are one of the many examples of how Spanish cuisine has permeated ours. The bite-sized balls have become a staple in the country in many forms and iterations, from the traditional ones that appear at family gatherings, to unconventional restaurant takes dreamt up by a chef. It is the combination of a crispy exterior and creamy core that makes the croqueta so universal.

While the fillings are often dotted with jamon or maybe shredded chicken, here is a take that is both innovative, and instantly comforting. Combining gambas with croquetas is a simple, ingenious idea that is incredibly luxurious. We’ve created a soft, melting interior using Nestlé Cream, and enhanced the flavor of shrimp with some stock made from its juices. Each bite yields a generous amount of shrimp, enhanced with nutmeg to give the distinct taste found in a plate of gambas. A creamy remoulade makes things a little bit richer, but with a tartness from pickle juice, and spice from sriracha, you can’t complain.

Gambas Croquetas

Yield: 4–6 servings
Prep Time: 30 mins
Cooking Time: 15 mins

Ingredients for Croquetas

• ½ cup butter
• ½ cup flour
• 1 ½ cups shrimp stock
• 1 cup Nestlé Cream
• 400 g cooked shrimps, coarsely chopped
• ½ tsp nutmeg
• 1 tsp salt
• ¼ tsp pepper

Ingredients for Breading

• ½ cup flour
• 1 egg, beaten
• ½ cup Japanese bread crumbs (Panko)
• Cooking oil for frying
• Chopped parsley for garnish

Ingredients for Creamy Remoulade

• ¾ cup Nestlé Cream
• 2 Tbsp chopped spring onion
• 1 tsp minced white onion
• 1 tsp white wine vinegar
• 1 tsp pickle juice
• 2 tsp pickle relish
• 1 tsp horseradish
• 1 tsp paprika
• 1 tsp hot pepper sauce or sriracha
• 1 tsp sugar
• Pinch of thyme
• Salt and pepper to taste

Procedure

1. Heat pan and melt butter. Add in flour and cook until it bubbles. Make sure to mix well.
2. Slowly add in shrimp stock while continuously whisking the mixture.
3. Whisk in Nestlé Cream. Simmer until you get a thickened sauce mixture.
4. Add chopped shrimps. Season with nutmeg, salt and pepper to taste. Combine well and cool completely.
5. Once mixture is cooled, take spoonfuls and form into balls.
6. Roll in flour, dip in beaten egg and coat with panko breadcrumbs. Repeat for the rest of the mixture.
7. Keep in the chiller for at least 30 minutes.
8. Prepare Creamy Remoulade sauce by mixing all ingredients together, keep in the chiller until ready to use.
9. Preheat oil for frying to 350 degrees Fahrenheit. Deep fry croquetas in batches. Drain excess oil in kitchen paper.
10. Transfer to serving plate, sprinkle with chopped parsley.
11. Serve with Creamy Remoulade.