Croquettes aux Crevettes

Method

Melt butter in a saucepan and whisk in flour to make a roux, cooking gently for 2 minutes without browning. Gradually add milk whilst whisking continuously to create a smooth, thick bechamel sauce. Stir in the chopped prawns, minced shallot, egg yolk, salt, white pepper, cayenne and parsley, then remove from heat and allow to cool completely on a plate. Once cooled and firm, shape the mixture into 12 croquette cylinders about 7cm long. Place breadcrumbs in one shallow dish and beaten eggs in another; coat each croquette first in egg, then roll thoroughly in breadcrumbs. Heat oil to 180°C and carefully fry the croquettes in small batches until golden brown on all sides, approximately 3-4 minutes. Drain on kitchen paper and serve immediately with lemon wedges and Belgian mayonnaise.