Shrimp croquettes for appetizers

©Laura Edwards

In her book Ammu - Indian Cooking with Love, Indian chef Asma Khan pays tribute to her childhood, her origins, and her mother through a sublime work that brings together a hundred incredibly appetizing Indian recipes. The book features classics that can be easily prepared, such as aloos, paneers, dhals, and pakoras. Today, we invite you to make Chingri Chop, (shrimp croquettes) to serve as an appetizer and impress your friends.

• 1 kg of small, peeled raw shrimp
• 1 tsp white pepper
• 1.5 tsp salt
• 4 slices of crustless white bread
• 60g finely chopped white onion
• 4 finely chopped garlic cloves
• 4 finely chopped green chilies
• 2 tsp fresh lime juice
• 4 tsp finely chopped coriander leaves
• Vegetable oil for frying

1. Slice the shrimp into small pieces, not too finely. Place them in a bowl and mix in white pepper and salt.
2. Soak the bread in cold water, then squeeze out all the liquid. Divide it into small pieces and place them in a bowl. Add onion, garlic, chilies, lime juice, and coriander, then knead the mixture until it reaches a smooth consistency. Add the shrimp and mix until evenly distributed.
3. Heat the oil over medium-high heat in a deep fryer or thick-bottomed pan. Form a 5cm croquette from a handful of your mixture and fry it for about 2-3 minutes, turning often. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
4. Form 5cm croquettes with the rest of the mixture. Fry them in small batches for 2-3 minutes, turning frequently. Drain on paper towels.
5. Serve with your preferred sauce, whether it's chili sauce or ketchup.

Explore more culinary delights like the Meurice's couture onion soup and homemade Chinese dumplings.