Deep Fried Prawn and Rice Croquettes

Deep Fried Prawn and Rice Croquettes


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About this recipe: I started making these when I was a student. I love the combination of prawns, rice and creamy white sauce.


Makes: 8 rice balls

  • 300g cooked rice
  • 2 tablespoons butter
  • 1/2 onion, finely chopped
  • 100g peeled shrimp, chopped
  • 2 tablespoons flour
  • 1 tablespoon white wine
  • 150ml milk
  • pinch salt and pepper
  • 1 or 2 tablespoons grated Parmesan cheese
  • fresh dill
  • flour for dusting
  • 1 egg, beaten
  • 60g breadcrumbs
  • oil, for frying

Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

  1. Heat oil in a frying pan over medium heat, then fry onions until they soften and brown. Add prawns, stir until completely cooked.
  2. Mix in flour, white wine, and gradually add milk while constantly stirring with a wooden spoon to create white sauce.
  3. Turn off the heat and add rice to the white sauce. Stir well until rice and sauce are even mixed. at this point, if the there doesn't seem to be enough white sauce to evenly coat rice, you can gradually stir in a little bit more milk until it seems to be enough.
  4. Stir in 1 tsp salt, a little black pepper, parmesan cheese, chopped dill and stir well. Set aside until cool enough to handle.
  5. Heat oil in deep fat fryer or heavy based saucepan until it reaches 180 degrees C.
  6. Divide rice mixture into 8 even balls.
  7. Divide rice mixture into 8 even balls. Roll each rice ball in flour, then beaten egg, then breadcrumbs. Deep fry in hot oil until golden brown. Serve straight away.

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