Recipes

 

Mini king prawn croquettes

Ingredients

• Extra Virgin Olive Oil from Spain

• 0´22 lb flour

• 23,67 oz milk

• 0,66 lb king prawns

• 2 garlic cloves

• ¼ glass brandy

• Nutmeg

• Salt

• Pepper

• 1 egg

• Breadcrumbs

 

Preparation

1. Clean the prawns and separate out the tail flesh, keeping the shells and heads aside. Heat 4 tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and add the shells and heads of the prawns. While frying, crush them with a wooden spoon to ensure all their juices are released. Add the brandy and flambé (flambéing means pouring alcohol over food and setting fire to it. Flambéing is always done with foods that are cooked or semi-cooked. You need to let the flames go out on their own as this ensures that the alcohol has evaporated and that all that’s left is the aroma and flavour of the brandy). This step should be taken with great care. Add the milk. When it starts boiling, remove the pan from heat, put on the lid and let it infuse for around 2 hours. Strain the liquid, crushing the shells in the sieve to release every last bit of flavour, and set aside.

2. In the same frying pan, heat 4 tablespoons of Extra Virgin Olive Oil from Spain and fry the very finely-chopped garlic until golden. Add the roughly-diced prawn tails and sauté for a couple of minutes.Add the flour and continue frying, stirring constantly, until it has taken on a toasted colour.

3. Heat the reserved milk and add it little by little to the onion mixture, stirring constantly, until it starts forming a béchamel sauce. The trick to producing a competition-worthy croquette is to really concentrate on the béchamel: the more time you devote to this step, the creamier and smoother it will be (around 15 minutes).

4. Your béchamel is ready when it falls away from the spoon easily. Lower the heat and season to taste with the nutmeg, salt and pepper.

5. Lower the heat and add the prawns béchamel is ready when it falls away from the spoon easily.

6. Pour the béchamel onto a flat surface and let it cool before shaping the croquettes. A tip to stop the béchamel from drying out is to cover it with plastic film. You can shape the croquettes any way you like. The most traditional way is a longish tube shape although they can also be round or square. Whatever the shape you decide on for your croquette, it must have a completely smooth surface so the breadcrumbs will adhere to it perfectly and stop any filling coming out in the pan. One way of ensuring this is to use an ice-cream scoop or a piping bag. It will save you time and the mixture will be compact and smooth.

7. Roll the croquette quickly in the breadcrumbs to set the final shape.

8. Beat two eggs in a shallow dish. A tip to double the volume and make them more malleable is to separate the eggs first and beat the whites to soft peaks before adding the yolks. You’ll be surprised at the result!

9. Dip each croquette in the egg mixture and shake off any excess, then roll them once again in the breadcrumbs. Pass the croquettes gently from one hand to the other to get rid of any surplus breadcrumbs.

10. And now we’re coming to the grand finale… Fry the croquettes in plenty of Olive Oil from Spain.

11. The first thing you have to do is ‘seal’ the croquettes and to do this it is essential that the oil be very hot. You need to turn them over in the Olive Oil from Spain within the first minute of frying to seal the whole breadcrumb crust. Then lower the heat to medium and keep turning them over, very carefully, to make sure that they are evenly browned.

12. Remove the croquettes from the frying pan and drain on absorbent paper to remove any excess oil.

13. As you can see, there is no limit to the variety of croquettes you can make; all you need is a little imagination and your own favourite ingredients. 

 

 

 

All
Entrees
Healthy
Main courses
Desserts
Seamus Mullen
Lamb Lollipop by Emilio Martín
Lamb Lollipop by Emilio Martín
Tapa mediterranean by Eva María Galiano
Tapa mediterranean by Eva María Galiano
Fried onion flower
Fried onion flower
Cocktail Olive Mary
Cocktail Olive Mary
Pumpkim bread
Pumpkim bread
Broccoli tortillas
Broccoli tortillas
Cabbage Salad
Cabbage Salad
Cheese Dip
Cheese Dip
Wild berry juice
Wild berry juice
Salmorejo with ham
Salmorejo with ham
Bravas Potatoes
Bravas Potatoes
Ensaladilla rusa
Ensaladilla rusa
Cordovan flamenquín
Cordovan flamenquín
Olive Oil Popcorn
Olive Oil Popcorn
Green Sauce “Salsa verde”
Green Sauce “Salsa verde”
Tartar Sauce
Tartar Sauce
Aioli
Aioli
Romesco sauce
Romesco sauce
Mini King prawn croquettes
Mini King prawn croquettes
FIg Jam canape
FIg Jam canape
Eggplant Bagel
Eggplant Bagel
Zucchini fritters
Zucchini fritters
Terrifying stuffed eggs
Terrifying stuffed eggs
Baked pumpkin herbs
Baked pumpkin herbs
Mushroom Croquettes
Mushroom Croquettes
Avocado lime cream
Avocado lime cream
Ajoblanco
Ajoblanco
Chimichurri
Chimichurri
Sauteed cabbage
Sauteed cabbage
Bagels
Bagels
Cream of Pumpkin soup
Cream of Pumpkin soup
Salmon Poke
Salmon Poke
Quinoa Salad
Quinoa Salad
Broccoli mousse
Broccoli mousse
Detox Mediterranean juice
Detox Mediterranean juice
Gado-gado
Gado-gado
Fruit and vegetable juice cleanse
Fruit and vegetable juice cleanse
Boxing Day turkey pie with Olive Oils from Spain
Boxing Day turkey pie with Olive Oils from Spain
Tomatoes preserved in Extra Virgin Olive Oil
Tomatoes preserved in Extra Virgin Olive Oil
Cedar planked salmon filets topped with garlic & herb sauce fueled by James Brown
Cedar planked salmon filets topped with garlic & herb sauce fueled by James Brown
Huevos Rotos with Chorizo
Huevos Rotos with Chorizo
BBQ ribs
BBQ ribs
Chicken Fajitas
Chicken Fajitas
Madrileño stew
Madrileño stew
Lemon roasted trout
Lemon roasted trout
Spanish omelette
Spanish omelette
Pasta salad with chicken and bacon
Pasta salad with chicken and bacon
Tuna and tomato salad
Tuna and tomato salad
Meatballs
Meatballs
Thanksgiving Turkey
Thanksgiving Turkey
Roasted suckling pig
Roasted suckling pig
Spaghetti squash stuffed
Spaghetti squash stuffed
Rice with vegetables
Rice with vegetables
Cod al pil pil
Cod al pil pil
Paella
Paella
Creamy black rice with squid
Creamy black rice with squid
Brussels sprout cassarole
Brussels sprout cassarole
Potato and squash casserole
Potato and squash casserole
“Buñuelos de viento”
“Buñuelos de viento”
Fun cookies
Fun cookies
Chocolate Mousse recipe for Halloween
Chocolate Mousse recipe for Halloween
Cocoa cream
Cocoa cream
Banana Bread
Banana Bread
Avocado ice cream
Avocado ice cream
Chocolate Mug cake
Chocolate Mug cake
Apricot cake
Apricot cake
Torrijas (French toast)
Torrijas (French toast)
Chocolate Chunk Olive Oil Cookies
Chocolate Chunk Olive Oil Cookies
Chocolate Millefeuille
Chocolate Millefeuille
Cake Pops
Cake Pops
Winter fruits salad
Winter fruits salad
King's Cake
King's Cake
Crumbly biscuits
Crumbly biscuits
Crepes cake
Crepes cake
Apple crumble
Apple crumble
Chocolate Christmas Cakes
Chocolate Christmas Cakes
Almond Doughnuts
Almond Doughnuts
Strawberry cake
Strawberry cake
Rainbow cake
Rainbow cake
Santiago cake
Santiago cake
Honey bananas
Honey bananas
Halloween Cupcakes
Halloween Cupcakes
Winter vegetable crudite By Seamus Mullen
Winter vegetable crudite By Seamus Mullen
Petite leeks poached in olive oil By Seamus Mullen
Petite leeks poached in olive oil By Seamus Mullen
Spice roasted carrots By Seamus Mullen
Spice roasted carrots By Seamus Mullen
Winter pumpkin and olive oil soup By Seamus Mullen
Winter pumpkin and olive oil soup By Seamus Mullen
Spiralized butternut squash “noodles” By Seamus Mullen
Spiralized butternut squash “noodles” By Seamus Mullen
Spiced Lamb burgers with Olive Oil from Spain By Seamus Mullen
Spiced Lamb burgers with Olive Oil from Spain By Seamus Mullen
Steak with tomatillos sauce by Seamus Mullen
Steak with tomatillos sauce by Seamus Mullen
Green tomatoes fried herby yogurt by Seamus Mullen
Green tomatoes fried herby yogurt by Seamus Mullen
Shaved avocado with pistachio by Seamus Mullen
Shaved avocado with pistachio by Seamus Mullen
Roasted Salmon by Seamus Mullen
Roasted Salmon by Seamus Mullen
Salad of white asparagus by Seamus Mullen
Salad of white asparagus by Seamus Mullen
Grass fed ribeye with avocado by Seamus Mullen
Grass fed ribeye with avocado by Seamus Mullen
Valentine’s Day Almond Cake by Seamus Mullen
Valentine’s Day Almond Cake by Seamus Mullen
Gazpacho by Seamus Mullen
Gazpacho by Seamus Mullen
Spanish tortilla by Seamus Mullen
Spanish tortilla by Seamus Mullen
"Pan con tomate" by Seamus Mullen
"Pan con tomate" by Seamus Mullen
Lemon and honney vinaigrette by Seamus Mullen
Lemon and honney vinaigrette by Seamus Mullen

We use cookies on our website. Some of them are essential for the operation of the site, while others help us to improve this site and the user experience (tracking cookies). You can decide for yourself whether you want to allow cookies or not. Please note that if you reject them, you may not be able to use all the functionalities of the site.