Prawn croquettes

There’s nothing nicer than spending a relaxed evening around a table and sampling tasty dishes.
 
recipe, savoury,snack
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Recipe from: 1 October 2015
Preparation time: 45 min + Standing time
Cooking time: 20 min
 
 

Ingredients

 
  • 120
    ml
    olive oil
  • 200
    ml
    cake flour
  • 350
    ml
    milk
  • 100
    ml
    prepared chicken stock
  • 1
    ml
    grated lemon zest
  • 250
    ml
    finely chopped cooked prawns
  • 2
    large eggs
  • dried breadcrumbs
  • sunflower oil for deep-frying
Servings: Change Serving
 
 

Method

 
Heat the olive oil in a saucepan and stir in the flour. Once it starts to bubble, add a little of the milk, stirring all the time to prevent lumps forming. Stir in the remaining milk and the chicken stock. Add the lemon zest and cook, stirring, until the mixture has thickened. Stir in the prawns and season to taste with salt and freshly ground black pepper.

Remove from the heat and set aside to cool completely then refrigerate for at least three hours (or prepare the dough the day before you need it).

Beat the eggs with 15ml water. Spread the breadcrumbs out in a flat bowl. Flour your hands and shape the dough into small oval- shaped pieces. Dip into the egg and then into the breadcrumbs.

Heat the oil for deep-frying over a medium heat. Once it’s hot, deep-fry the croquettes until golden and crisp, turning frequently. Drain on kitchen paper. Serve warm.

TIP:

If the croquettes split while they are cooking, reduce the heat.

Variations:

Use finely chopped smoked ham or finely chopped cooked chicken meat instead of the prawns.
Leave out the lemon zest and add 1ml ground nutmeg.

Text and image source: Ideas magazine

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Read more on: recipe  |  savoury  |  snack
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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