👨‍🍳 Instructions

1. 1

   Prepare the béchamel base: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.

   ⏱️ 2 minutes
2. 2

   Gradually whisk in the warm milk until smooth. Continue to cook, stirring constantly, until the sauce thickens to a very stiff consistency.

   ⏱️ 10-15 minutes

   💡 Tip: The mixture should be thick enough to hold its shape.
3. 3

   Remove from heat. Stir in the egg yolks one at a time, followed by the nutmeg, salt, and white pepper. Mix well.

   💡 Tip: Ensure the sauce has cooled slightly before adding yolks to prevent scrambling.
4. 4

   Gently fold in the peeled grey shrimp. Pour the mixture into a shallow dish, cover with plastic wrap directly on the surface, and refrigerate until completely firm.

   ⏱️ 4+ hours

   💡 Tip: Chilling for at least 4 hours, or preferably overnight, is crucial.
5. 5

   Once firm, shape the mixture into croquettes (oval or cylindrical shapes).

   💡 Tip: Wet your hands slightly to prevent sticking.
6. 6

   Set up a breading station: one dish with beaten eggs, another with breadcrumbs.

   💡 Tip: Ensure all croquettes are evenly coated.
7. 7

   Dip each croquette first in beaten egg, then roll in breadcrumbs, ensuring full coverage. Repeat the egg and breadcrumb coating for a double crust.

   💡 Tip: A double coating ensures a crispier exterior.
8. 8

   Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).

   ⏱️ 10 minutes
9. 9

   Fry the croquettes in batches until golden brown and heated through.

   ⏱️ 3-4 minutes per batch
10. 10

    Remove croquettes with a slotted spoon and drain on paper towels. Serve immediately.

    💡 Tip: Serve with a wedge of lemon.