Shrimp paste

• 250 GRAM RAW SHRIMPS
• 250 GRAM COD
• 75 GRAM SOFT BUTTER
• PINCH OF NUTMEG
• 2 ANCHOVIES FILLETS, chopped finely

• 2 EGGS, beaten
• 6 TBSP FLOUR
• 100 GRAM BREADCRUMBS
• 200 GRAM CHICKEN BREAST, chopped
• 3 TBSP PEANUT BUTTER
• 1 RED PEPPER, chopped
• 1 TBSP SOY SAUCE
• PIECE OF GINGERROOT, grated
• 2 CUPS CHICKEN BROTH
• 2 TBSP BUTTER

Poach the shrimps 3 minutes. Peel them and cut the prawns in pieces. Keep the water and the shrimp peels, bring this to the boil and cook 10 minutes. Strain the shrimp broth, discard the peels. Poach the cod 10 minutes in the shrimp broth; puree it with a few tablespoons of shrimp broth. Add the butter, the shrimps, the anchovies, the nutmeg and pepper and salt to taste and stir. Serve with burnt toast.

Stir fry the pepper and the ginger three minutes. Add the chicken and stir fry 5 minutes more. Add the soy sauce. Melt the butter in a separate pan. Add 2 tablespoons flour and simmer for 3 minutes. Add the chicken broth and bring to the boil; simmer 3 minutes more. Add this mixture to the chicken, add the peanut butter and mix well. Refrigerate for 3 hours. Form 10 croquette shapes. Take out three plates, put bread crumbs in one, flour in the other and eggs in the third. Roll each croquette through flour, then through egg and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.