Krokèchi (Prawn Croquettes)

Ingredients:

200g shelled prawns
2 tbsp gelatine
60ml milk
3 tbsp plain flour
2 tbsp butter
60ml milk
120ml rich chicken stock
1 egg yolk, beaten
1 tsp double cream
juice of 1 lemon
2 tbsp fresh parsley, chopped
salt and black pepper, to taste
3 egg whites, lightly-beaten
200g breadcrumbs
oil for deep frying

Method:

Add the prawns to a pan of seasoned boiling water and cook for about 5 minutes, or until the prawns are cooked through. Drain and set aside to cool.

Meanwhile, dissolve the gelatine in the milk and set aside. Now melt the butter in a pan and stir-in the flour to form a smooth roux. Stir-in the milk and chicken stock and whisk until smooth. Continue cooking until the sauce has thickened then take off the heat and whisk in the egg yolk and double cream. Return to the heat and cook gently over low heat for a few minutes (but do not allow to boil).

Take the mixture off the heat and stir-in the dissolved gelatine, lemon juice and parsley. Season to taste with salt and black pepper then chop the prawns very finely and add these to the mixture.

Turn the mix onto a shallow pan and refrigerate until firm. When the mixture is sufficiently firm to be handled, cut the mixture into eighths and roll into cylinder. Roll the cylinders in the beaten egg whites then roll in the breadcrumbs until they are evenly coated.

Heat oil in a deep fat fryer or to a depth of about 4cm in a wok or large pan. Once hot add the korkèchi and deep fry until golden. Serve garnished with lime wedges and parsley sprigs.