King Prawn Croquettes Recipe

Chop 200 g of the prawns roughly into small pieces (4–6 mm). Keep the remaining 100 g whole or halved for texture—these will be folded into the mixture near the end.

In a medium saucepan over medium heat, melt the butter. Add the finely chopped shallot and cook gently for 2–3 minutes until soft and translucent but not browned. Add the minced garlic and cook for 30 seconds until fragrant.

Stir in 4 tablespoons of plain flour and cook for 1–2 minutes, stirring constantly, to make a light roux and remove the raw flour taste. Do not let it brown.

Gradually whisk in the milk until smooth, then add the cream. Continue to cook, stirring, until the sauce thickens into a thick béchamel-like consistency (it should coat the back of a spoon) — about 4–6 minutes.

Season the mixture with sea salt, freshly ground black pepper, lemon zest, chopped parsley and chives. Taste and adjust seasoning.

Add the chopped prawns to the thickened sauce and stir until evenly combined. Cook gently for 1–2 minutes more to just cook the prawns through. Remove from heat.

Transfer the mixture to a shallow dish, cover surface with cling film to prevent a skin forming, and chill in the refrigerator for at least 2 hours or until firm (can be refrigerated overnight). Chilling is essential so croquettes hold their shape when breaded.

Set up a breading station: one shallow plate with 6 tbs flour, one bowl with the beaten eggs, and one plate with the breadcrumbs (or panko).

Scoop portions of the chilled mixture (about 30–35 g each) using a spoon or small ice cream scoop. With floured hands, shape each portion into a small cylinder or oval croquette (about 6–7 cm long). Tip: for a smoother finish, wet your hands slightly between portions.

Lightly dredge each croquette in the flour, shake off excess, dip into the beaten egg, then coat thoroughly in breadcrumbs. Place onto a tray and repeat. For extra crispness and insurance against breakage, double-dip: after the first breadcrumb coat, dip in egg again and re-coat in breadcrumbs.

Once all croquettes are breaded, chill them on a tray in the fridge for 20–30 minutes to help the coating set and reduce breakage during frying.

Pour oil into a heavy skillet or frying pan to a depth of about 1–1.5 cm and heat over medium-high until it reaches 170–175°C (340–350°F). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and become golden in about 30–40 seconds.

Fry the croquettes in batches (do not overcrowd) for 2–3 minutes per side, turning carefully, until evenly golden brown and crisp. Use a slotted spoon or spatula to turn gently.

Transfer cooked croquettes to a wire rack or paper towel-lined tray to drain briefly. Keep warm in a low oven (about 90°C / 200°F) if frying in multiple batches.

Serve hot with lemon wedges and the optional tartare-style dipping sauce. Garnish with a sprinkle of chopped parsley or chives if desired.

Combine the mayonnaise, chopped cornichons, chopped capers, very finely chopped shallot, lemon juice and chopped dill or parsley in a small bowl.

Season to taste with salt and pepper, mix well, and refrigerate for at least 15 minutes to let flavors meld. Serve chilled alongside the hot croquettes.