Rinse 1 cup quinoa under cold water until water runs clear. Combine rinsed quinoa and 2 cups water or vegetable stock in a small saucepan. Bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and transfer to a bowl to cool slightly.

Prepare prawns

While quinoa cooks, pat prawns dry and chop coarsely into small pieces (about 1/4–1/2 inch). Reserve a few whole small pieces if you want visible prawn texture in the croquette; otherwise chop finely for uniformity.

Sauté aromatics and prawns

Heat 2 tbs olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add chopped prawns and sauté 2–3 minutes until they turn pink and are just cooked through. Remove from heat and let cool slightly.

Combine croquette mixture

In the bowl with cooled quinoa, add the sautéed prawn-onion mixture, 3 tbs chopped parsley, 1 tsp lemon zest, 1 tbs lemon juice, 1 large egg, 1 cup panko breadcrumbs, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Stir well to combine. The mixture should hold together when pressed; if too loose, add up to 1/4 cup more panko. If too dry, add 1 tbs water or beaten egg white.

Shape croquettes

Using wet hands or a scoop, form the mixture into 10–12 oval or round croquettes (about 2 inches diameter, 1/2 inch thick). Place croquettes on a tray and chill in refrigerator 15–20 minutes to firm up, which helps them hold shape when frying.

Coat croquettes

Set up a breading station: 1) 1/2 cup flour for dusting, 2) a shallow bowl with the beaten egg (from earlier or an additional egg if needed), 3) 1/2–3/4 cup panko breadcrumbs for final coating. Lightly dust each croquette with flour, dip into beaten egg, then press into panko breadcrumbs to coat evenly. Place coated croquettes on a clean tray.

Fry croquettes

Pour about 1/2 cup vegetable oil into a wide skillet to come up about 1/4 inch. Heat over medium heat until shimmering (about 350°F / oil should sizzle when a breadcrumb is dropped in). Fry croquettes in batches, 2–3 minutes per side, until golden brown and heated through. Avoid overcrowding. Transfer to a plate lined with paper towels to drain and season lightly with a pinch of salt.

Alternative: bake

Preheat oven to 200°C (400°F). Place coated croquettes on a baking sheet lined with parchment, spray lightly with oil, and bake 12–15 minutes, turning once, until golden and crisp.

Sauce citron-herbes (optional)

Combine 1/2 cup plain yogurt or mayonnaise, 1 tbs lemon juice, 1 tbs finely chopped dill or parsley, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve the croquettes warm with the sauce on the side and lemon wedges for extra brightness.