Prawn croquettes


- 100 g mature Oudendijk
- 0.5 kg peeled prawns
- 125 g butter
- 300 g flour
- 1½ eggs
- 0.5 litre fish stock
- 0.25 litre cream
- 1 ½ egg white
- Breadcrumbs
- Lemon
- Parsley
- Salt & pepper

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Melt the butter and add the flour. Gradually stir in the stock to attain a thick but runny dough. Season with pepper and salt. Add in the cheese and the 1 ½ eggs. Mix until the dough is no longer sticky. Remove the pan from the heat and stir in the cream. Then carefully stir in the prawns.

Roll out the dough and put into the fridge overnight. Make croquettes using the dough, dipping them first in the lightly beaten egg white, then in the breadcrumbs. Allow to rest again for a few hours.

Fry the croquettes for two minutes in hot oil.

Place on a plate decorated with lemon and pieces of deep-fried parsley.

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