Prawn & Chilli Croquettes Recipe

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
Portions
4

Ingredients

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  •   tbsp Country Range Cornflour
  •   Large Potato
  •   sliced Green chilli
  •   Spring Onions, chopped finely
  •   tbsp freshly chopped coriander
  •   small prawns, squeezed of excess water
  •   portion Vegetable oil for frying
  •   pinch 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

  • 4 tbsp Country Range Cornflour
  • 1 Large Potato
  • 1 sliced Green chilli
  • 2 Spring Onions, chopped finely
  • 2 tbsp freshly chopped coriander
  • 24 small prawns, squeezed of excess water
  • 1 portion Vegetable oil for frying
  • 1 pinch Salt and pepper for seasoning

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