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Prawn croquettes recipe

14 ratings

Crispy fried breadcrumbs on the outside and gooey in the centre, prawn croquettes are a great Spanish tapas classic. Great as an appetiser or side dish, served with lemon wedges or a garlic mayonnaise. See method

Serves 16
20mins to prepare and 10 mins to cook
110 calories / serving

Ingredients

300ml milk
25g butter
40g plain flour
salt
freshly ground black pepper
1tbsp tomato puree
zest and juice ½ lemon
200g cooked shelled prawns, chopped
1tbsp finely chopped parsley
125g fine dried breadcrumbs
2 eggs, beaten
flour for dusting
oil for deep frying

Each serving contains

Energy
465kj
110kcal 6%
Fat
6g 9%
Saturates
2g 10%
Sugars
2g 2%
Salt
0.7g 12%

of the reference intake
Carbohydrate 9.3g Protein 5.4g Fibre 0.2g

Method

Place the milk, butter and flour in a medium pan, season well, then slowly bring to the boil, whisking with a balloon whisk until the mixture boils and thickens. Reduce the heat and cook for 1 minute, stirring all the time until you have a thick, smooth sauce. Remove from the heat, stir in the puree, zest and juice, parsley and adjust seasoning to taste. Transfer to a bowl to cool. When the mixture is cold, stir in the prawns.
To shape the croquettes: sprinkle the breadcrumbs on a plate, beat the eggs and pour into a shallow dish, and sprinkle flour onto another plate. Use two dessertspoons to scoop and divide the mixture into about 16 pieces. Use wet hands to shape each piece into little oval balls, then dip each first in flour, then egg, then breadcrumbs. Place on a plate and chill until ready to cook. Heat the oil to 180°C in a deep pan or fryer. Add the croquettes a few at a time and cook for about 3 mins, turning them regularly until they are golden brown. Drain on kitchen paper. Serve hot with wedges of lemon.

See more Spanish recipes