Prawn Croquetas Recipe
Recipe information
Make Prawn Croquetas in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
For the croqueta base (béchamel with prawns)
For coating and frying
Optional sauce (garlic aioli)
For the croqueta base (béchamel with prawns)
1. Prepare prawns
If prawns are raw, pat them dry and chop into small 1/4- to 1/2-inch pieces. Reserve a few whole or halved prawns (about 4–6) if you want to use them as decorative pieces on the croquetas or for garnish.
2. Sweat aromatics
In a medium nonstick skillet over medium heat, add 1 tablespoon of butter. Add the finely diced onion and a pinch of salt and cook gently until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant; do not brown.
3. Cook prawns briefly
Add the chopped prawns to the skillet and cook just until they turn pink and are opaque, about 1–2 minutes. Remove the prawns and aromatics to a bowl and set aside. Reserve any juices in the pan.
4. Make roux
In a heavy-bottomed saucepan over medium heat, melt the remaining 2 tablespoons of butter. Whisk in 4 tablespoons of flour and cook, stirring constantly, for 1.5–2 minutes to remove the raw flour taste but not to brown the roux.
5. Add liquids
Gradually whisk in the milk, then the cream and the stock a little at a time to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken over medium-low heat, about 5–7 minutes.
6. Finish béchamel
When the sauce is thick enough to coat the back of a spoon, stir in the cooked prawns and aromatics, chopped parsley, lemon zest, paprika, salt, and pepper. Cook gently for another 1–2 minutes to combine flavors. Taste and adjust seasoning.
7. Chill the mixture
Transfer the mixture to a shallow dish or tray, cover tightly with plastic wrap (press the wrap onto the surface to prevent a skin), and refrigerate until firm, at least 2 hours or overnight. The mixture should be firm enough to shape.
For coating and frying
8. Shape croquetas
Spoon chilled mixture by heaping tablespoons (or use a small ice-cream scoop) and shape into logs or ovals with lightly floured hands. Place shaped croquetas on a baking sheet lined with parchment. Continue until all mixture is used; yield about 18–22 croquetas depending on size.
9. Set up dredging station
Place the 1 cup flour in a shallow dish. In a second shallow bowl, whisk the eggs with 2 teaspoons cold water until combined. In a third dish, spread the breadcrumbs.
10. Coat croquetas
Working in batches, roll each croqueta first in flour (shake off excess), then dip in the egg wash, and finally roll in breadcrumbs to coat evenly. For an extra-crispy crust, repeat the egg and breadcrumb step a second time. Place coated croquetas back on the sheet and refrigerate 15–20 minutes to set the coating.
11. Heat oil
Pour neutral oil into a deep skillet or pot to come about 1–1.5 inches up the side (about 3/4 to 1 cup depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown in about 30–40 seconds.
12. Fry croquetas
Fry croquetas in batches (do not overcrowd) for 2–3 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Maintain oil temperature between 325–350°F (160–175°C); reduce heat slightly if they brown too quickly.
Optional sauce (garlic aioli)
14. Make aioli
In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1/4 teaspoon salt, and a pinch of black pepper. Stir until smooth and chill until ready to serve. Adjust lemon, garlic, and salt to taste.
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