How to make top chef Joris Bijdendijk’s shrimp frikadel

Michelin-starred chef Joris Bijdendijk earned three Michelin stars in eight years. For Bridges, RIJKS and restaurant Wils. He is also launching a new cookbook: Bij Bijdendijk Thuis. In this book, Joris shows you what is served at his home. With clearly described techniques, he shows you that you can also bake the perfect brioche or clean lobster at home. He also shares a whole host of top recipes, including this one for a shrimp frikadel served with soy sauce.

How to make the shrimp frikadel

• Remove the shrimp from their shells. Keep the shells intact and reserve the legs from the heads. Remove the digestive tract from the tails and finely chop the shrimp meat. In a mortar, finely grind the onion with the pepper, nutmeg and salt. In a bowl, mix the potato, parsley and the contents of the mortar with the egg and shrimp meat. Place the mixture back into the shrimp shells and on the legs removed from the heads. Chill thoroughly in the refrigerator before frying.
• Meanwhile, make brown butter by letting some butter foam in a pan until it turns brown and smells nutty. Fry the shrimp in a pan of oil at 180 °C for a few minutes until golden brown. Transfer them to the pan with the brown butter and toss them through it briefly.
• Sprinkle the shrimp frikadel with salt and serve with soy sauce and lime juice.

Title: Bij Bijdendijk Thuis
Author: Joris Bijdendijk
Price: €34,99
Publisher: Nijgh & van Ditmar

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