Prawn Croquetas
Prawn Croquetas



  • 300ml whole milk
  • 25g butter
  • 40g flour
  • 1 tbsp tomato puree
  • ½ lemon, zest and juice
  • 200g cooked shelled prawns, chopped
  • 1 tbsp chopped parsley
  • 125g dried breadcrumbs
  • 2 beaten eggs
  • Oil for deep frying
  • Heat the milk, butter and flour in a pan with some seasoning, whisking as it boils until it has thickened. Reduce the heat and cook for 1 minute, until you have a thick and smooth sauce. Remove from the heat and stir in the lemon zest and juice, tomato puree and parsley. Transfer to a bowl, and once cooled, stir in the prawns.
  • Sprinkle the breadcrumbs on a plate, pour the eggs into a dish and sprinkle another plate with flour. Scoop the prawn mixture into 16 pieces and shape into ovals with damp hands. Dip each oval into the flour, then egg, then breadcrumbs, then chill in the fridge for 30 mins. When ready to cook, deep-fry each croqueta in sizzling oil for about 3 mins, turning regularly, until crisp and golden. Drain on kitchen paper and serve with lemon.
20 mins
Makes 16

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