| Recipe from the Black Countess of Shrimp Croquettes Ingredients225 g potatoes225 g shelled shrimps15 g parsley1 red onion1 egg yolk1 garlic clove2 tablespoons sesamosale, pepper oil for fryingFor the chilli sauce1 red pepper1 chilli pepper2 tablespoons lemon olive oil PreparationPrepare the sauce. Cut the pepper in half, remove the seeds and place it on the hot grill. Cook it until it toasts, then place it in a bowl, let it rest for about 20 minutes. In the meantime, peel the potatoes, place them in a saucepan full of water, bring to the boil and cook them fatally for about 15 minutes, until they become soft. Chop the chilli and dice the pepper. Heat the oil in a frying pan and fry the chilli for 2 minutes. Add the pepper and cook for about 10 minutes. When the heat is off, add the lemon juice and mix briefly. Drain the potatoes and mash them. Chop the shrimps and parsley, finely chop the onion and mash the garlic, place in a bowl with the mashed potatoes, add the yolk and sesame seeds, season and mix well. Form the meatballs. Heat the oil and fry the meatballs for 5 minutes, turning them often, until they become crispy and golden. Serve with the chili sauce. |
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