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Prawn & Chilli Croquettes
Golden, crisp‑shell croquettes filled with succulent prawns, folded into a smooth, savoury béchamel and lifted with a gentle heat of fresh chilli. Each bite breaks into a creamy, ocean‑sweet centre with a warm, lingering spice, balanced by the crunch of the fried coating. Perfect as a bold small plate or a vibrant bar snack, they deliver richness, heat, and irresistible texture in one mouthful.
Cooking Time 60 Minutes
Portions
4
Ingredients
Increase Portion Size
- tsbp Country Range Cornflour
- Large potato
- Sliced Green chilli
- Finley chopped Spring Onions
- tsbp freshly chopped coriander
- squeezed of excess water small prawns
- Vegetable oil for frying
- Salt and pepper for seasoning
-
1
Step 1
Boil the potato with the skin on until soft. Remove the skin and mash. Season and let it cool down. -
2
Step 2
Add the chopped spring onions, coriander and sliced chillies. Add three tablespoons of cornflour until the dough is no longer sticky and chill in the fridge for 30 minutes. -
3
Step 3
Add the prawns and form into eight small balls. Dust with the remaining tablespoon of cornflour -
4
Step 4
Deep fry at a high temperature for around 5 minutes, drain with kitchen paper and serve with guacamole, sour cream, red salsa and a fresh side salad.
Ingredients
Increase Portion Size
- tsbp Country Range Cornflour
- Large potato
- Sliced Green chilli
- Finley chopped Spring Onions
- tsbp freshly chopped coriander
- squeezed of excess water small prawns
- Vegetable oil for frying
- Salt and pepper for seasoning
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