Swap the ham or chicken for finely chopped prawns and a splash of brandy in the béchamel, and you've got our most-requested premium croqueta.
Always the first tray to empty at an event.
Ingredients
- 50g butter
- 1/2 small onion, finely diced
- 60g plain flour
- 500ml whole milk, warmed
- 150g raw prawns, finely chopped
- 1 tbsp brandy or dry sherry (optional)
- Sea salt and white pepper, to taste
- Plain flour, beaten egg and breadcrumbs, for crumbing
- Vegetable oil, for deep frying
Method
- Melt the butter in a saucepan and cook the onion until soft. Add the chopped prawns and cook for 2 minutes until just opaque.
- Stir in the flour and cook for 2 minutes, then gradually whisk in the warm milk until you have a thick, smooth béchamel — keep whisking for 8–10 minutes over low heat.
- Stir in the brandy or sherry if using, season with salt and pepper, then spread into a shallow dish, cover and refrigerate for at least 3 hours.
- Roll the chilled mixture into small logs, then coat in flour, beaten egg and breadcrumbs.
- Heat oil to 180°C and fry in batches for 2–3 minutes until golden. Drain and serve immediately.
Chop the prawns by hand rather than in a food processor — it keeps small, distinct pieces of prawn rather than turning them into paste inside the béchamel.
This is the home version
This version is sized for a home stove. At an actual event, it's the same method in a 90cm pan, cooked where your guests can watch — and we handle every dish afterward, not you.
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