Plassendale

The shrimp croquette is hot! Literally and figuratively. ‘Sales are booming, This can be explained by the recent media exposure, but whichever way you look at it, the shrimp croquette remains a fabulous classic.’ To Chef Bram Coenen, there’s no reason to conceal his love for the shrimp croquette. A quarter of a century ago he devised a recipe, spent the next five years perfecting it, and has never changed a thing since. ‘All I can say is that it works. Every time I change the recipe, the result is disappointing. You know, I don’t even remember my initial recipe. So, stick to the basics. Start with fresh products, use the heads to make a stock and keep searching for that perfect velvety texture. And finish with crispy, golden breading. That’s all!’