Makes 18 croquettes
- 225 gr frozen prawns
- 25 gr butter
- 50 gr plain flour
- 150 ml milk
- 2 teaspoons lemon juice
- Salt and white pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 egg, beaten
- 100 gr dried breadcrumbs
- Oil for deep frying
- Place the prawns in a dish, cover and leave to thaw ; drain and chop finely.
- Melt the butter in a saucepan ; sprinkle on half the flour and stir over the heat until it becomes golden in color.
- Gradually add the milk and, stirring continuously, bring slowly to the boil, when the sauce will thicken ; add the chopped prawns, lemon juice, salt, pepper and parsey.
- Continue cooking for about 2 minutes until the mixture becomes firm, again stirring continuously ; chill the prawn mixture.
- Wet your hands and, on a lightly floured surface, form the mixture into a long roll ; cut into small pieces and shape into croquettes.
- Dip the croquettes in the remaining flour, then in beaten egg and finally in breadcrumbs.
- Heat the oil for deep-frying to 350F (180C) and fry the croquettes for about 6-8 minutes until golden brown ; drain on absorbent kitchen paper and leave to cool.
BON APPÉTIT
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