Name: Corn and prawn croquettes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 100 gram butter, chopped; 1 cup plain flour; 2 cup milk; 2 green onions, thinly sliced; 200 gram peeled medium cooked prawns, finely chopped; 1 cup frozen corn kernels; 2 tablespoon coarsely chopped flat-leaf parsley; 2 eggs; 2 tablespoon milk; 3 cup soft fresh breadcrumbs; vegetable oil, to deep-fry; lemon or lime wedges, to serve

Ingredients

100 gram butter, chopped

1 cup plain flour

2 cup milk

2 green onions, thinly sliced

200 gram peeled medium cooked prawns, finely chopped

1 cup frozen corn kernels

2 tablespoon coarsely chopped flat-leaf parsley

2 eggs

2 tablespoon milk

3 cup soft fresh breadcrumbs

vegetable oil, to deep-fry

lemon or lime wedges, to serve

Method

1.Melt butter in a saucepan over moderate heat. Add 3/4 cup of the flour; cook, stirring, for 1 minute or until bubbling. Gradually whisk in milk until smooth. Cook, whisking, for 3 minutes or until sauce boils and thickens. Remove pan from heat. Stir in onion, prawns, corn and parsley. Season. Cover, then chill for 3 hours or until cold.

2.Shape tablespoon measures of prawn mixture into ovals. Whisk eggs and milk in a shallow bowl. Place remaining flour and the breadcrumbs in 2 separate shallow bowls. Dip each croquette into flour to coat, then egg, then breadcrumbs.

3.Heat oil in a heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry croquettes, in batches, for 3 minutes or until golden and heated. Using a slotted spoon, transfer to paper towels. Serve with lemon or lime wedges.

makes 24 To ensure croquettes don’t split when cooking, give them a thick coating of breadcrumbs. You’ll need 6 slices of day-old bread to make 3 cups breadcrumbs.
Note

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