Rick Stein prawn croquetas with Japanese panko breadcrumbs and bechamel sauce recipe on Rick Stein’s Secret France

Rick Stein served up tasty prawn croquetas with Japanese panko breadcrumbs and bechamel sauce on Rick Stein’s Secret France.

The ingredients for the filling are: 85g butter, 115g plain flour, 350ml full-fat milk, 150ml double cream, 250g small North Atlantic prawns, cooked and peeled (defrosted and drained if frozen), salt and freshly ground black pepper.

For the croqueta coating: 700ml vegetable or sunflower oil, 75g plain flour, 2 free-range eggs, beaten and 175g panko breadcrumbs.




See Rick’s recipes in his book titled: Rick Stein’s Secret France available from Amazon now.

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