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INGREDIENTS

200g minced pork

■ 200g shelled shrimp

■ 1/4 onion, finely chopped

■ 2 tablespoons of chopped mint

■ 6 chopped black olives

■ 2 slices of fresh bread

■ 1 cups of boiling water

■ 1 egg yolk

■ 2-3 tablespoons of panko breadcrumbs

■ 1 1/2 cups of flour

■ 2 whole egg whisked

■ 2 cups of finely crushed cream (or other) crackers

■ salt and pepper

■ 1 litre of cooking oil


DIRECTIONS

1. Season the minced pork in a bowl with salt and pepper.

2. Finely chop the shrimp, place in a bowl and season with salt and pepper.

3. Pull out the centre of the bread slices and put in a bowl, pour over enough hot water to cover and soak for 5 minutes. Drain and squeeze out the water.

4. Finely chop separately; the onion, the mint and olives.

5. Heat 2 tablespoon of oil in a frying pan add the chopped onions to the pan and fry until translucent. Add the minced pork, mix through the onion and cook for 4-5 minutes. Add the mint, olives and shrimp and soaked bread. Continue to cook, stirring, for about 5 minutes until the all the ingredients are blended and cooked. Transfer the mixture to a bowl to cool a little.

6. Whilst the mix is still warm, mash with a fork to get a smoother mixture and then mix through 1 egg yolk. If the mixture seems a little wet, add a tablespoon or 2 of dried breadcrumbs and stir through.

7. Form the mixture in 2.5cm balls, it's easier using two spoons, place on a plate and refrigerate for 20 minutes or so.

8. To bread the croquettes; place the cup of flour on a plate, whisk the egg in a bowl, and spread the cracker crumbs on another plate. Roll the formed balls one at a time in the flour, whisked egg and finally the cracker crumbs.

9. Heat approximately 4cm of cooking oil in a saucepan to a temperature of 170 C˚. Fry the croquettes 2-3 at a time and cook till golden, about 3-4 minutes. Remove from the oil and allow to drain on paper towels or a rack.

Prep: 40m | Cook: 14m | Yield: 16 Pcs |

Macao Pork and Shrimp Croquette Recipe

Croquete de Porco e Camarões

Deep fried shrimp and pork cracker breaded croquettes

Deep fired pork shrimp and olive croquettes

Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.