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
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