Crispy Fried Shrimp with Catalan Twist

Ingredients

While the original Malang tod is a Thai dish that typically uses a variety of Thai spices and ingredients, this Catalan adaptation incorporates the flavors and ingredients commonly found in Catalan cuisine. The dish replaces Thai spices with aromatic herbs like parsley and thyme, and swaps out traditional Thai dipping sauces for a tangy aioli or romesco sauce. We alse have the original recipe for Malang tod, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 eggs, beaten 2 eggs, beaten
• 100g (1 cup) all-purpose flour 100g (1 cup) all-purpose flour
• 150g (1.5 cups) breadcrumbs 150g (1.5 cups) breadcrumbs
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the breadcrumbs, parsley, thyme, paprika, salt, and pepper.
2. 2.
   Place the flour in a separate dish and season with salt and pepper.
3. 3.
   Dip each shrimp into the flour, shaking off any excess.
4. 4.
   Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
5. 5.
   Roll the shrimp in the breadcrumb mixture, pressing gently to adhere.
6. 6.
   Heat olive oil in a large frying pan over medium heat.
7. 7.
   Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
8. 8.
   Remove the shrimp from the pan and drain on a paper towel-lined plate.
9. 9.
   Serve the Croquetes de Gambes hot with aioli or romesco sauce for dipping.

Treat your ingredients with care...

• Shrimp — Make sure to pat the shrimp dry before coating them to ensure the breadcrumbs adhere properly.
• Fresh herbs — Use fresh parsley and thyme for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For an extra crispy coating, you can double coat the shrimp by repeating the dipping process in the egg and breadcrumb mixture.
• Experiment with different dipping sauces like garlic aioli, spicy romesco, or tangy lemon mayo to add a personal touch to the dish.
• Serve the Croquetes de Gambes as an appetizer or as part of a tapas spread for a taste of Catalonia.

Serving advice

Serve the Croquetes de Gambes hot as an appetizer or as part of a tapas spread. They pair well with a glass of chilled white wine or a refreshing sparkling cava.

Presentation advice

Arrange the crispy Croquetes de Gambes on a platter, garnished with fresh parsley leaves. Serve them alongside a small bowl of aioli or romesco sauce for dipping. The vibrant colors and crispy texture will make for an enticing presentation.