Prawn croquetas
Crispy prawn croquetas with a creamy, seasoned filling, crumbed and deep-fried until golden for a classic Spanish-style tapas dish.
Updated : 10 February, 2026
Easy
More than 1 hour.
Ingredients
For the filling
85 grams
Butter
115 grams
Flour
350 milliliters
Milk
150 milliliters
Heavy cream
250 grams
King prawns
For the croqueta coating
700 milliliters
Vegetable oil
75 grams
Flour
2
Eggs
175 grams
Panko breadcrumbs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the filling, melt the butter in a saucepan over a medium heat. Add the flour and cook for about 1 minute, stirring constantly. Gradually pour in the milk and cream, whisking continuously to keep the mixture smooth and lump-free. Increase the heat slightly and bring the sauce to the boil, then reduce the heat and cook gently for 5 minutes, stirring often, until thickened.
Step 2
Stir in the prawns and season with 1 teaspoon of salt and plenty of freshly ground black pepper. Spread the mixture evenly onto a lined baking tray, cover the surface directly with baking paper and leave to cool. Transfer to the fridge and chill for 2 hours, or until firm.
Step 3
Heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, beaten eggs and breadcrumbs into three separate wide bowls.
Step 4
Using two dessertspoons, scoop out eight portions of the prawn mixture, each weighing around 20g/¾oz, and drop them into the flour. Shape them gently with your hands into rough cork shapes, then dip each one into the egg and coat thoroughly in the breadcrumbs. Repeat with the remaining mixture.
Step 5
Fry the croquetas in batches of eight, lowering them carefully into the hot oil. Cook for 2 minutes, until crisp and lightly golden. Drain on kitchen paper and keep warm while frying the remaining croquetas. Serve immediately.
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