Croqueta Recipe

Prepare the Filling

In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, and sauté until translucent and fragrant, about 3-4 minutes.

Add Seafood

Add the cleaned prawns and lobster meat to the pan. Cook for about 5-7 minutes, stirring occasionally, until the prawns turn pink and the mixture is well combined. Season with salt and black pepper to taste.

Make the Roux

Sprinkle the all-purpose flour over the seafood mixture and stir to combine. Gradually add the milk, stirring continuously until the mixture thickens into a creamy consistency. This should take about 5 minutes.

Incorporate Huacatay

Stir in the huacatay paste and mix thoroughly. Remove the pan from heat and let the filling cool completely.

Shape the Croquetas

Once the filling is cool, use your hands to shape small balls or ovals (about 2 inches long) and place them on a baking sheet lined with parchment paper.

Prepare for Frying

Beat the eggs in a shallow bowl. Place the breadcrumbs in another shallow bowl. Dip each croqueta in the beaten eggs, then roll in the breadcrumbs until fully coated.

Fry the Croquetas

In a deep frying pan, heat the oil over medium-high heat. Once hot, carefully add the croquetas in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove them with a slotted spoon and drain on paper towels.

Prepare Rocoto Sauce

In a small bowl, mix the finely chopped rocoto pepper with a pinch of salt and a little olive oil to create a sauce. Adjust the seasoning as needed.

Serve

Serve the croquetas hot with a drizzle of huacatay cream (if desired) and a side of rocoto sauce for dipping.