Bitterballen with shrimp filling

A recipe to prepare homemade shrimp bitterballen. Easy to prepare, a really delicious snack.

Cook Time 30

stiffen 2

Total Time 2 30

Peel and slice the shallots finely.
2 shallot
Cut the chives into small pieces.
½ oz. chives
Melt the butter and glaze (brown) the onion for about 2 minutes. Then add the flour all at once and while stirring, heat for another 3 minutes.
1 stick butter, 1 cup all-purpose flour
Pour in the wine and stock, whisk very well and let it come to a boil (keep stirring). Cook at a high simmer for another 10 minutes.
½ cup white wine, 2½ cups fish stock
Add the shrimp and chives.
9 oz. cocktail shrimp
Finally, add pepper and salt.
¼ teaspoon salt, ⅛ ground black pepper
Take a cooled plate or oven dish (rinsed in some cold water) spread the filling over the plate. Cover with some plastic wrap and let cool down for at least 2 hours in the refrigerator (better to let it cool overnight).

Take three bowls and fill the first one with flour, the second one with the eggs, and the third one with bread crumbs.
1 cup all-purpose flour, 2 eggs, 1 cup dry bread crumbs
Take the filling and take a spoon of filling and make a ball of it. Roll it through the bowl with flour, then the eggs, and at last through the bread crumbs.
Repeat the breading (crumbing) process again if you wish.
Place on a plate and repeat for the rest of the filling. Cover and refrigerate for 30 minutes.

Heat your frying pan to 350°F/180°C (medium heat). Check the temperature by placing a small cube of bread in the heated oil. It should sizzle and brown in a minute or two.
sunflower oil

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