Authortapasonline
RatingDifficultyBeginner

Prawn croquettes- Croquettes are really popular in Spain, with quite a number of different fillings. If you want to save time, you can buy béchamel sauce mix in powder form or even ready-made in jars, but be sure that you have the right consistency for rolling the croquettes – you may need to thicken it a little. Makes around 20 croquettes.

Yields6 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins
 200 g Cooked Peeled Prawns
 1 Garlic Clovepeeled and crushed
 100 g Plain Flour
 550 ml Milk
 small handful of Flat Leaf Parsleychopped
 half teaspoon of Sea Salt
 half teaspoon of Black Pepper
For the coating
 750 g Plain Flour
 2 large Free-Range Eggsbeaten
 4 tbsp Breadcrumbs
1

Heat the oil in a saucepan and add the garlic. Cook for about a minute, then stir in the flour. Add the milk gradually, stirring continuously.

2

Cook over a low heat, stirring continuously for about twenty minutes until you have a quite thick, smooth sauce.

3

Stir in the chopped prawns/shrimp, parsley, salt and pepper and mix well.

4

Turn out into a flat dish, allow to cool, cover and store in the ‘fridge for at least two hours, ideally overnight.

5

Mould the mixture into croquette shapes, then roll first in the flour, then the beaten egg and finally the breadcrumbs.

6

You can fry them in about 2.5cm/1” of hot oil in a pan or in a deep-fat fryer until crisp and golden. Cook them a few at a time so as not to lower the temperature and when they are ready, drain them on absorbent paper. Serve immediately, three or four to a portion.

CategoryCooking Method,

Ingredients

 200 g Cooked Peeled Prawns
 1 Garlic Clovepeeled and crushed
 100 g Plain Flour
 550 ml Milk
 small handful of Flat Leaf Parsleychopped
 half teaspoon of Sea Salt
 half teaspoon of Black Pepper
For the coating
 750 g Plain Flour
 2 large Free-Range Eggsbeaten
 4 tbsp Breadcrumbs

Directions

1

Heat the oil in a saucepan and add the garlic. Cook for about a minute, then stir in the flour. Add the milk gradually, stirring continuously.

2

Cook over a low heat, stirring continuously for about twenty minutes until you have a quite thick, smooth sauce.

3

Stir in the chopped prawns/shrimp, parsley, salt and pepper and mix well.

4

Turn out into a flat dish, allow to cool, cover and store in the ‘fridge for at least two hours, ideally overnight.

5

Mould the mixture into croquette shapes, then roll first in the flour, then the beaten egg and finally the breadcrumbs.

6

You can fry them in about 2.5cm/1” of hot oil in a pan or in a deep-fat fryer until crisp and golden. Cook them a few at a time so as not to lower the temperature and when they are ready, drain them on absorbent paper. Serve immediately, three or four to a portion.

Croquetas de Gambas