A Bite of Fusion: The Thai Garlic Shrimp Croquette from Restaurante Gamberro
January may be the month when we toast to International Croquette Day in Spain, but at Restaurante Gamberro in Zaragoza, every day feels like a celebration of Spain’s beloved golden, crispy treat. Known for its creative flair and boundary-pushing dishes, Gamberro offers a twist on tradition that makes this croquette a must-try.
One of the restaurant’s signature gems, the Thai garlic shrimp croquette, is a fusion masterpiece that has won the hearts of food lovers and critics alike. It’s not just a croquette; it’s a revelation—one that combines the humble Spanish tapa with the vibrant, aromatic flavors of Thailand.
A Perfect Blend of Cultures
This delicate croquette, served as part of Gamberro’s rotating 17-course tasting menu (€70), offers a perfect marriage of two culinary worlds. Chef and co-founder Franchesko Vera explains how this dish came to life. “We take the classic Spanish garlic shrimp, a beloved bar snack, and elevate it with a Thai-inspired twist,” says Franchesko. “Coconut milk, red chili, and ginger lend the croquette a silky texture and exotic depth—bringing something completely new while honoring the essence of the original dish.”
The croquette might sound simple at first, but every step of its creation is an exercise in precision and creativity. The shrimp, the star of the show, is combined with fragrant coconut milk and seasoned with fresh ginger, garlic, and chili to infuse it with layers of flavor. The result? A crispy exterior that gives way to a creamy, melt-in-your-mouth filling with a tantalizing mix of heat, sweetness, and savory goodness.
Meticulous Craftsmanship
Gamberro’s kitchen doesn’t take shortcuts. The croquette’s filling is crafted with finesse and care, using no gelling agents—just old-fashioned technique. Franchesko and his team start by making a rich fish stock, creating a prawn praline, and fermenting a special fish sauce to bring out the umami in every bite. Then comes the slow, labor-intensive process of making the béchamel—whisked and cooked to perfection for almost an hour. “We don’t rush anything here,” says Franchesko. “The dough needs time to rest and firm up. It’s all about getting the right balance of flavor and texture.”
Once the dough is made, it’s left to cool for 24 hours to develop the perfect consistency. Then, the croquettes are rolled, breaded in flour, egg, and panko, and set aside to chill for another two hours before being fried to a golden crisp.
The Finishing Touches
But the magic doesn’t end there. Just before serving, the croquettes are crowned with a garnish fit for a king: a marinated striped shrimp, brined in algae and paired with a miso emulsion and phycocyanin—a blue-green pigment derived from algae that adds a stunning visual pop. It’s an elegant and irreverent finish that makes this croquette one-of-a-kind.
Franchesko sums it up with a grin: “It’s brutal.” The bold flavors, the careful craftsmanship, and the unexpected Thai twist all come together to create a croquette that’s truly unforgettable.
A Signature Dish That’s Here to Stay
Though Gamberro is known for its ever-changing, seasonal menu, the Thai garlic shrimp croquette has become an institution at the restaurant. “We change a lot of our dishes based on the season, but the croquette is something our customers love so much that we can’t take it off the menu,” says Franchesko. “It’s become a symbol of the restaurant—our emblem.”
If you’re ever in Zaragoza and looking for a culinary adventure that blends tradition with innovation, the Thai garlic shrimp croquette at Gamberro is an absolute must. It’s a bite of Spain with a touch of Thailand—familiar yet exotic, simple yet complex. The perfect way to celebrate the art of the croquette, no matter what day of the year it is.
The Recipe: Thai Garlic Shrimp Croquette
For those who want to try making this masterpiece at home, here’s a glimpse of the ingredients and preparation steps that go into making this iconic dish:
Ingredients
- 1 liter of whole cow’s milk
- 1 kg of prawns
- 750g of spring onions
- 700g shrimp stock
- 300g coconut milk
- 175g butter
- 175g all-purpose flour
- 140g fried tomato
- 100g garlic and parsley
- 100g powdered coconut milk
- 75g shrimp praliné
- 38g fresh ginger
- 30g fermented fish sauce
- 15 cloves of garlic
- 5 red chilies
- Half a tbsp of common salt
- Flour and panko for breading
For plating: striped shrimp, seaweed brine, miso emulsion, and phycocyanin
Preparation
- Clean the prawns, removing shells and intestines, and chop into small cubes.
- Sauté spring onions, garlic, chili, and ginger, then add prawns and cook.
- In a separate pot, combine milk, fish stock, coconut milk, tomato, and praliné, and bring to a boil.
- Create a roux with butter and flour, then combine with the prawn mixture. Gradually add the liquids and whisk for 35 minutes.
- Allow the mixture to cool for 24 hours before shaping into croquettes, breading, and frying.
- Garnish with a marinated striped shrimp and a miso-emulsion drizzle.
Enjoy the tropical, umami-rich experience of this signature croquette—a true culinary treasure from Gamberro!
