COOKING BELGIUM: Shrimp Croquettes 🇧🇪
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- Опубліковано 7 чер 2024
- Cooking authentic Belgian shrimp croquettes... just like I rememember
#belgium #cookingeverycountry #antichef
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There's an irony here Jamie! The fresh shrimp that you buy is usually frozen before you get it thawed and "fresh". Therefore the frozen shrimp is actually "fresh" you know you can always ask ur fish mongor about that!
haha what can ya do eh
@@antichef ahh don't worry much at all about t it it's just a fun fact I learned that annoys me xD it sells for 3x as much!
I am inland so I never buy "fresh" seafood for this very reason. I only buy frozen.
Guess I’m lucky that I live on the coast and get it right off the dock.
I’m from Belgium too, and I usually search in English for more/better results, and yet the best recipe is from my own country
the taste will be different because you used prawns/scampis (large shrimp). here in Belgium we use the small grey/brown shrimp. and those little shrimp differ a lot in taste from big ones. thanks for shining a light on belgian cuisine
True. The taste is very different.
I love that you press on when you face an initial discouragement - congrats on getting a win on this! You should save shrimp shells for stock - just put them in the freezer till whenever you're ready to do that. 🙂
When you froze in the kitchen I was blown away by how well you mastered those “WTF am I doing” moments that I have in the grocery store. 😂😂 These look so damn good!
By the way, we don't use this kind of shrimps but the tiny ones. It tastes different but these might be difficult to find where you live. In the traditional croquettes, we keep some texture from the shrimp, we don't completely blend them ... and we serve them with fried curled leaves parsley, not flat leaves. And some lemon juice. But the results looks amazing nonetheless.
I´m from Belgium (the Belgian coast to be exact). Great job! Croquettes/kroketten are notoriously difficult to master.
The taste difference is probably due to the shrimp. North Sea shrimp are smaller and once they are caught they are immediatly cooked on board of the ship.
They are tiny but bursting with flavour. They are so important to us that we refer to them as ´Gold from the North Sea´.
But I wholeheartedly agree that the setting is also an important part of the tasting experience. :)
So relieved to hear this!
I was on the hunt for the smaller North Sea shrimp around here bit couldn’t find them - they were the kind I had in the Croquettes in Belgium.
@@antichef We use "Grey shrimp/Brown shrimp" (Shrimp family Crangonidale, Crangon crangon) But you can't get those in the US. They can only be fished out of the North sea and up to Norway. According to my search on the internet the shrimp in the US that comes closes to it should be Crangon septemspinosa Say, which should be Bay shrimp. Available from Buffin bay to Florida.
Love your channel. Nice surprise you actually lived in Belgium. Going to watch your video on the best french fries now. I might learn something new.
They are traditionally made with crevettes grises (the small shrimp). Apparently also known as "Crangon crangon"
Hi i just found your channel soooo good nothing else like this on UA-cam
Thanks, Mark!!
Love the Black and White/cream theme you have going on in your dining/living room ❤ A chrome corner lamp would look gorgeous in that blank corner across from the kitchen.
My kitchen / dining room is black and white themed with chrome accents
When you get to Bulgaria you just gotta make a banitsa. Our cuisine is a mix of Turkish, Greek and Serbian influences but this is one of the few dishes that are uniquely Bulgarian. So much so my German colleagues didn't know what to do with themselves when I brought one to work :D Also if you are aiming at an international audience, it would be much appreciated to give the measures in metric, too.
Those look delicious! I think I'll try to make those for Easter! My family loves seafood!
You gotta try em!
For the Netherlands (when you get there) you should do boerenkool or erwtensoep. They're winter dishes, we don't really have summer dishes tbh...
from Belgium but totally agree :-)
I feel like our summer dishes are patatje mét en aardappelsalade 😂
The Jamie & Julia videos reeled me in. The cage matches are great fun. Just discovered this series. Cannot wait until you get to Georgia. Khachapuri is marvelous. I’d like to see you make Khinkali. BTW, when my parents asked me as a child where in Europe I’d most like to go, I chose Belgium: origin of Tintin and frites.
"Fill up the pan with a half inch of oil or a quarter inch... a quarter inch deep.. ah do a half inch deep, im not driving." This had me positively in stitches 😂😂
Mmmm! I have a sudden desire to visit Belgium! 🇧🇪
I lived in Belgium for a couple years. All your videos from there made me very nostalgic. Although, somehow, I never tried the shrimp croquettes while I lived there.
Those look delicious! Croquettes are pretty hard to do, but they certainly are tasty. You know in Brazil they make a chicken croquette called coxinha that is eaten as a snack. It is similar to these shrimp ones except they use cream cheese for the creamy texture.
Brazil is coming up pretty soon in my challenge - any other recipes to recommend?!
@@antichef From Brazil? Sure, I love feijoada, but it can take quite a while to make (sometimes 2 days). It’s a black bean and pork stew. I also like moqueca, but you’d need a clay pot do make it properly, but it’s a delicious fish stew. Also, an easy one is pao de queijo which is a simple cheese bread. GOOD LUCK!!!
In Belgium we have them made of cheese, chicken and mushroom too. Simularcto this recipe.
I make tuna/salmon croquettes. Everyone that tastes them loves them. I got the recipe from watching my mom make them. No one made them as great as she did, but mine do rock! hehe
As a Belgian married to a Brazilian and having lived in both countries, I can tell you that coxinhas and shrimp croquettes are completely different, there are not even close. I love both for different reasons but shrimp croquettes are unbeatable.
Made my mouth water! I'm from Belgium and miss those so much... They looked amazing.
Thanks for showing the fits-and-starts of recipe #1, and the success of recipe #2. It almost looked like pate choux!
-- James
these look delicious and well worth the work! live the idea of having shrimp chunks inside with the sauce 😍
It is so much fun to see you really enjoying your creation.
My Dutch heritage led to a love for chicken or beef croquettes. My filling was quite a bit thicker and I added curry powder to the crumbs. Always delicious!
Hey we finally got a Jamie POV shot! Belgium looks amazing (the land of Front 242!!!), I would have had a hard time leaving it.
Thanks Jamie! Love you’re amazing content and recipes. Welcome to NYC! 🎉
Thank you!!
That looks great, I will definitely try it! 😋
The face I made when I saw you didn't use north sea shrimps 😅 it's ok I know they must be hard to find and very expensive in America ^^
I have to try and make these!! i love shrimp
I have to make this...I bet it is delicious. You are getting really good at his!
Hello from Belgium. The difference in taste has to do with the shrimp you used. We use "Grey shrimp/Brown shrimp" (Shrimp family Crangonidale, Crangon crangon) But you can't get those in the US. They can only be fished out of the North sea and up to Norway. According to my search on the internet the shrimp in the US that comes closes to it should be Crangon septemspinosa Say, which should be Bay shrimp. Available from Buffin bay to Florida.
I can watch you all day!
Some extra's: the filling is called the 'appareil'. When prepared it has to remain in the fridge for a day so that it becomes firm(er). After the 'pannade à l'anglaise' it is always fried in a frier, not a pan (175° C). It is served with parsley (leaves and stems) which also went into the fryer for a short moment and accompanied by a generous amount of lemon on the plate. The standard serving as an entrée is two. Without North Sea shrimps at your disposal, your croquettes will be disqualified. My heart is bleeding when I say this because I'm astonished by the hard work you put into all your recipes.😪
You sound like a chef! :D really know your stuff
@@bubblegumplastic I'm just one more Belgian. We love these croquettes
Now I want to make those too!
You looked like a young Emeril Legasse when you placed the whatever it was in the sauté pan.
The salt!
I just love how you say "out" and "about" and "house"
Oh Canada!
@@antichef I think it's so cute!
Looks delicious!!!!
Beautiful croquettes!!
I have a pan like that, and it's my favourite too!
Love your videos. I especially love when you get frustrated. Your Julia Child episode had me perplexed making Aspic. I was dying laughing with your suppressed gag reflex with disgust. I have a rule with my friends....take a no thank you bite. I respect your commitment..
Omg… yum!
Oh dear, tastes just like home! Howdy from a 🇧🇪guy living on the west coast 🌁
Please showcase Morocco and Moroccan food like tagine, harira soup, bastilla
Yummy and delicious....,,,....
Can’t wait for you to get to Thai!
Man 😂😂 that's a lot of work for shrimp croquettes. When I was living in Korea, they were popular too (along with shrimp toast coming out of like Taiwan or Singapore, don't remember), and when I watched the shrimp croquettes being made, they just made a paste with raw shrimp and seasoning, shaped it, froze it, battered/bread it, then fried it.
Did you eat dog in Korea?
This taste is very different !
Those look grrrrreat!
For your Bulgaria show, if you like a Bulgarian-only dish you should do Tarator (cucumber, garlic, dill and yogurt cold soup - very different from Tzatziki), and Shopska Salad (again similar to Greek salad, but quite different looking and tasting). You can do Bulgarian moussaka, which is made with potatoes, not eggplant. It is crazy delicious and very easy to make.
The first recipe would have worked, you just needed to reduce it more and add some more starch, so it is more dough like, then partially freeze before you fry - you follow Julia, you should have known this...LOL
This technique reminds me of the French potato dumpling/gnocchi. I know you called the mixture bechamel but it looks like a pate choux . Just a thought.
I actually want to try to make the first recipe you attempted as I am liking the idea of adding the shrimps to a food processor more. Also I speak Dutch and French so hopefully I can use the original recipe!
Looks good. Might order in restaurant, but to do at home maybe not so much, but you did good on second one. The first might have been a soup base I guess, would not toss it, maybe. Funny about shrimp, it's like deer the plural is same as singular, one deer two deer, one shrimp two shrimp (I got a bit Suess there I guess). Also, where you order it matters, say I want shrimp in NY and say shrimps in the south, or gulf, and shrim in a Chinese restaurant. Funny stuff in English.
Also, if you say shrimp instead of shrimps in Louisiana, better find the nearest door, for you Will be recognized as a Yankee, boy!! LOL ;D
Oil temp probably could have been a little hotter too to brown them faster.
Yes... Vlaamse friet!! On!
I quite like shrimp etc and I can eat it, no problems but I have to peel raw ones with nitrile gloves on because otherwise my hands turn into an itchy red mess. I don’t understand why I can eat but can’t peel?😊. I think the ‘falling apart’ problem is merely because he had to manually turn them over. In a small deep fryer, they would be bobbing around and no need so much handling and would be a bit protected from damage etc.
What do you do with the food that "fails"? I would definitely cook up that paste for something - I would just make regular croquettes out of it with that as the filling. Same with the "innards" of that yule log that you did 100 times. LOL I just worry that no one is eating that yummy stuff.
Where did you get those beautiful plates you used for your panee-station?
That abandoned shrimp....grind up some crackers, or add flour and work it in and you could've molded it
groeten uit belgie
thumbs up on stjude!
yummo but in Australia we call them Prawns 🍤
So right.
when he stopped in the middle of the kitchen then looked at the camera , XD XD D XD
the voice changes always crack me up
When you get to Mexico. I suggest mole or pozole. 😊
These really need to be made with North Sea shrimp. Their flavour and texture is different and can't be substituted.
❤❤❤
Have you looked at the anatomy of a shrimp? The "poop chute" in on the belly side of the shrimp...
These should be deep fried. The outer crust should crisp all at the same time.
So, wheh ever I eat a drumstick or spareribs , roll a meatball, roll cookies, make hamburgers.....i use sandwich baggies on my hands , they are cheaper than gloves just thought I would toss this out there
Omg 😲 😱 😲
"Im not driving" lol
The link to the recipe will not open. It just hangs but doesn't fully open. Can you please put the recipe in the description?
IM DYING…. THE MOMENT YOU REALIZED HOU WERE ABANDONING THE FIRDT RECIPE 😭😭😭😭😭😭
You’re doing good, except for the shrimps ;) we use ‘garnalen’, so the little ones
Béchamel croquettes poop all over mashed potato ones :D
I HATE shrimp, but you make it look good
Btw I've been to belgium, I think the influence for the shape is to make it look like a "shrimp" if that makes senseLOL
Your knife shills have improved since the beginning Ning…
Even as a Belgium,I prefer the Japanese way of making fried shrimp. 🤣
🧑🍳
Once you add cheese a Bechmel sauce becomes a mornay sauce.
deeeeeeeeeeeeeeppppppp fry those croquettes... so you only have to fry them for about 4/5 minutes and all the sides will be brown. Thats the way to keep them firm. Believe me. I am from the Netherlands and live at the Belgian Border..
You are good! I would have cried and had a hissy fit. UGH! I had wasting and when a recipe is a disaster. The end product looks good.
Oh lordy... that was super complicated. I will stick with a good old fashioned American southern shrimp burger
You're using the wrong kind of shrimp. In Belgium they use the tiny grey shrimp (crevettes grises).
I know. Working with what I got
@@antichef ua-cam.com/video/ITMDuYBzBXw/v-deo.html
Not crevettes grises, surely?
Why is there gelatin in the mix? It's always a very thick bechamel with any thing inside ..moulded after being frozen then crumbled nd fried to maintain its shape. Use logic ..extra flour mixed in to the first batch would have worked.
I added flour and toyed around with the first mix off camera for hours and it didn’t work. Logic was used.
@@antichef the mix was too soft, you needed more flour and some fat on the "dough". Look at Pate Choux. The gelatin would "melt" as soon as it hit the hot oil, could even seep out of the croquette and splatter. There is no gelatin in fried foods.
I never had the Belgian shrimp ones, but the Netherland "Vleeskroketten" (meat croquettes) with small chicken pieces. Loved them! ( ꈍᴗꈍ)
Though, the shrimp ones look like worth a try.
Also, by my personal experience on making croquettes: when you are about to coat them, don't use a whole egg. For some reason the yolk makes the batter mushy... Just the egg white mixed with a shot of water works more than fine as a "glue" for the fine bread crumbs (or panko, if you like them fancy).
🍄🥬🌶️🥘🍤
yeah but the 1st recipe you were following had booze in it ! ;-)
Too bad you didn't add a bit more flour in the first mix and you could have saved it!
Over crowded pan is NEVER a time saver.
crevette is not shrimp!
Ugh.. you used tiger shrimp or at least the bigger ones. In Belgium we normally use the smaller 'grey shrimp'. There is a small difference in taste, but the smaller shrimp you don't need to cut as well.
Deep fry them next time.
I went to Belgium last christmas, I did not like the food 😑 maybe I was just unlucky
Oooowww nooooo... The one and only shrimps you can use for the authentic 'Garnaalkroket' are the ones caught in the North Sea. The ones cooked in seawater by fishermen directly on the boat. Now you are using scampi..
Never ever will you get the taste you had when living in Belgium.
Just to give you a tip but at the same time, beside of Belgium/Holland/ France, I don't think you will find these 'Noordzeegarnalen'
LOL...dude...give up...ur only at B
Why should he give up? He's got enough countries and recipes for hundreds and hundreds of videos.
This is a disaster recipe to follow. Get your kitchen and recipe organized before posting. After 7 mins I tuned off.
hi there, it's also linked to the shrimp used
fr.wikipedia.org/wiki/Crevette_grise
(I'm Belgian and love cooking, if you have more questions, love to help ;-).