King Prawn Croquettes – Mum’s recipe

A crispy and creamy Spanish appetizer: King Prawn Croquettes (my mum’s recipe!)
By Marta Nadales

Croquettes are one of the best Spanish appetizers (or starters) you can find. They are simply delicious: crispy outside but creamy and consistent inside. What? Creamy and consistent at the same time? Yes, that is the key of a good croquette.

The most common are ham croquettes, but you can prepare them with anything you like: spinach, chicken, mushrooms, cod, prawns… Last week I tried some squid croquettes for the first time and I loved them!

But the best of all, in my opinion, are my mum’s king prawn croquettes. They are smooth, creamy, crispy… so tasty! Everytime I come back home she prepares them and… yummy! I want to stay here forever…!

If you know what a bechamel sauce is and you wish to try a delicious appetizer, here you have my mum’s secret recipe (sorry, mum, not so secret anymore!)

King Prawn Croquettes - Mum's recipe
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A crispy and creamy Spanish appetizer: King Prawn Croquettes (my mum's recipe!)
Recipe Type: Appetizer
Serves: 4
  • 1 small onion
  • 300g king prawns
  • 3 cups olive oil
  • 1 egg
  • breadcrumbs
For the bechamel sauce:
  • 4 tbsp flour
  • 3 cups semiskimmed milk
  • a pinch of salt
  1. Chop the onion and the king prawns.
  2. Stir-fry in a big pan with 4 tablespoons of olive oil.
  3. Drain the olive oil.
  4. Prepare a bechamel sauce with the oil (in which you stir-fried the king prawns and onion) flour, milk and salt. It must be a creamy and smooth bechamel sauce.
  5. When the bechamel is ready, add the prawns and onion. Mix well.
  6. Extend the batter on a platter and leave to cool for a few hours.
  7. Make round or oval-shaped balls. Coat with beaten egg and breadcrumbs.
  8. Fry in abundance of olive oil until golden.
The king prawn + onion bechamel sauce must be cold before you make the balls. If it's warm, the balls will open when you fry them.

Marta BocaDos

Vocational linguist and passionate foodie, Marta was born in Coruña, a beautiful city bathed by the Atlantic in NorthWest Spain, and soon developed a crush on food. She's lived in different cities by the Atlantic, Mediterranean, and also by the English Channel, which contributed to her notion of the world as a huge multicultural kitchen. Avid reader and passionate traveller, Marta can't imagine her dairy-free life without vegetables, spices, herbs and sea products. Currently living in sea-less Madrid, she claims "I need a mouthful of ocean twice a week!".

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