Prawn Croquettes

Prawn Croquettes

Recipe by ElmarieCourse: Dinner, Lunch, Snacks
Servings 17 Croquettes

These are so easy to make and super delicious enjoy it with a glass of Roodeberg Rose.


  • For the croquette filling
  • 125 g butter

  • ½ cup flour

  • 2 ½ cups lukewarm milk

  • salt and pepper

  • ½ teaspoon freshly ground nutmeg

  • 400 g prawns, cooked, peeled and diced

  • For the crumb coat
  • ½ cup flour for dipping the croquette in

  • 1 cup Panko breadcrumbs

  • 2 large eggs beaten

  • Canola oil for frying


  • Heat a medium saucepan on a medium-low heat.
  • Melt the butter in the pan, then sprinkle in the flour, stirring constantly with a whisk.
  • Allow the flour to cook in the butter for a couple of minutes.
  • Slowly drizzle in the lukewarm milk, little by little, stirring the whole time, until you get a thick, smooth sauce. The sauce will thicken as it begins to heat.
  • Add the chopped prawn, nutmeg, and season salt and pepper, to taste.
  • Combine the mixture, and cool it completely.
  • When the mixture has cooled, form croquettes by taking a heaping tablespoon of the mixture and rolling it in your hands, like you would if you were making a meatball.
  • Roll the croquet in the flour, then coat it in the beaten egg, and finally, through the Panko crumbs.
  • Heat the oil in a large pan.
  • Fry the croquettes in batches, for about 4-5 minutes, or until golden brown.
  • Remove with a slotted spoon, drain on a paper towel, and serve hot.
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