Description
A crispy and creamy Spanish appetizer: King Prawn Croquettes (my mum’s recipe!)
Ingredients
Units
Scale
- 1 small onion
- 300g king prawns
- 3 cups (720 ml) olive oil
- 1 egg
- breadcrumbs
For the bechamel sauce:
- 4 tbsp (60 ml) flour
- 3 cups (720 ml) semiskimmed milk
- a pinch of salt
Instructions
- Chop the onion and the king prawns.
- Stir-fry in a big pan with 4 tbsp of olive oil.
- Drain the olive oil.
- 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.
- When the bechamel is ready, add the prawns and onion. Mix well.
- Extend the batter on a platter and leave to cool for a few hours.
- Make round or oval-shaped balls. Coat with beaten egg and breadcrumbs.
- Fry in abundance of olive oil until golden.
Notes
- 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.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 2 croquettes
- Calories: 200