Les meilleures croquettes aux crevettes de Bruxelles

Shrimp Croquette: Treasure of Belgian Gastronomy

The prawn croquette is a true icon of Belgian cuisine. Golden and crispy on the outside, melt-in-the-mouth and generously filled on the inside, it has been seducing gourmets for generations. But behind this emblematic specialty lies a carefully preserved artisanal tradition, as well as a perfect mastery of its production.

An authentic culinary heritage and coastal tradition

Originally from the Belgian coast, this delicacy celebrates the grey shrimp, the jewel of the northern seas. In days gone by, fishermen gathered these tiny prawns by hand, on foot, or horseback. Their delicate flavor and freshness quickly conquered local tables, where they became a key ingredient.

The croquette was born of a desire to sublimate these marine products while offering a gourmet and comforting bite. Today, it still symbolizes the alliance between tradition and culinary expertise.

The Secret of a Successful Croquette: Le Roux

Making a perfect prawn croquette requires care and an exact technique. Here are the essential steps to mastering this specialty:

The basic ingredients are peeled prawns, butter, flour, prawn stock, a touch of nutmeg, and milk to adjust the texture if necessary.

1. To make the roux, melt the butter and stir in the flour until the mixture is thick and smooth. Once this base is ready, it is enriched with stock and the prawns to form a firm, tasty preparation.
2. Shaping the croquettes: once cooled, the preparation is shaped into croquettes, carefully coated with breadcrumbs.
3. Frying: the croquettes are immersed in hot oil until they have a nice crispy golden crust.

A delicious dish

Traditionally served with fried parsley and a slice of lemon, prawn croquettes can be enjoyed as a starter or as a main course. At Les Trappistes, we prepare each croquette according to traditional methods, for an authentic and tasty experience.

Want to try it at home? Master the art of roux and let yourself be seduced by this unmissable Belgian specialty.

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