Prawn Croquets is a traditional British recipe, (based on a Victorian original by Charles Elmé Francatelli) for a classic starter of prawns that's bound with white oyster sauce, meat glaze and egg yolks that's shaped into corks, breaded and deep fried before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Prawn Croquets.
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This is a classic recipe for croquets made from prawns, based on a suggestion made in Francatelli's recipes for oyster croquets.
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Ingredients:
250g fresh prawns, peeled and chopped white oyster sauce, No. 43. (use the reserved oyster liquor to make this)
1 tsp meat glaze, as made in the economy of second stocks or broth recipe
3 egg yolks, beaten
cayenne pepper, to taste
2 tsp lemon juice
1 tsp anchovy essence
300g breadcrumbs
1 egg, beaten
oil for deep frying
Method:
In pan, combine the prawn meat, white sauce, egg yolks, cayenne pepper and anchovy essence. Place over low heat and cook gently, stirring constantly with a wooden spoon, until the eggs have set.
Pour the mixture onto a baking dish and spread out to about 2.5cm thick then set aside until the mixture has cooled and set. Now divide into portions the size of walnuts and roll these in breadcrumbs so that you can shape them as desired (typically corks, pears or balls).
Dip the shaped croquettes in beaten egg then coat with breadcrumbs. Heat oil in a deep fryer to 180°C and add the croquettes. Deep fry until lightly golden in colour then drain on kitchen paper and serve hot, garnished with fried parsley.
