Noray recipes

Truffle oil and Noray shrimps croquettes

An iconic bite of the Spanish recipe book, so crunchy and creamy that you won’t be able to stop repeating it. Our friend Eva Sierra, chef and director of Catering Spain, proposes a tasty, healthy and gluten-free recipe, suitable for people with celiac disease.

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How to prepare the recipe of Truffle oil and Noray shrimps croquettes

Ingredients (for 4 people)

To make the béchamel sauce:

1 liter of milk
130 g of chickpea flour
125 gr butter
400 gr of raw shrimps
Salt and pepper
Extra Virgin Olive Oil
Truffle oil

For breading:

Chickpea flour
4 beaten eggs
Gluten-free bread crumbs

Elaboration

Elaboration:

Prepare the béchamel sauce by putting the milk, flour, butter and truffle oil on the heat and stirring constantly with a whisk until the béchamel sauce begins to thicken.
Leave over medium heat for about 60 minutes stirring occasionally.
Chop the shrimps very finely and sauté them in olive oil until they are colored.
Season, add to the béchamel sauce and stir.
Season with salt and pepper and cook over low heat for about 30 minutes. Set aside and reserve.
Cover the béchamel sauce with plastic wrap and let it cool.

FINAL AND PREPARATION:

Prepare the croquettes and dredge them in a little chickpea flour, egg and gluten-free breadcrumbs.
Fry in very hot oil.
Garnish each croquette with a touch of mayonnaise and a sprig of dill.

Noray recipes

Truffle oil and Noray shrimps croquettes

How to prepare the recipe of Truffle oil and Noray shrimps croquettes

Ingredients (for 4 people)

Elaboration

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