Preparation
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1.
Into boiling water add Vegeta Gourmet Stock Powder, followed by the prawns. Cook on mild heat for around 5 minutes.
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2.
Scoop the prawns out of the water and keep the liquid (to be used as liquid stock).
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3.
Remove the prawn meat and place the shell back into the water, they were cooked in. Continue to braise for another 20-30 minutes.
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4.
Let the meat cool and then chop finely in the food processor.
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5.
Add flour into melted butter and cook shortly (ensure the flour does not turn brown in colour).
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6.
Pour in the cooled liquid stock (about 250 ml) and continue to braise until the mixture thickens.
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7.
Combine with the prawn meat, pepper, if needed add more salt, stir through and let cool.
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8.
When cooled, add the egg yolks and 1 tablespoon of bread crumbs. When stirred through the mixture will become thick. Form balls, about the size of a walnut.
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9.
Dip the prepared balls into scrambled egg mixture first, followed by the bread crumbs.
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10.
Cook in hot oil until they become golden brown in colour. Once cooked, rest the prawn crockets on the paper towel, to absorb excess oil.
Serving
Serve with various salads or sauces made from mayonnaise or tomato sauce.
Tip
Crockets can be cooked in a mixture of olive and sunflower oil.
Little secret
Once the prawns have been cleaned from the shell, dry them with paper towel. This makes the mixture easier to combine with other ingredients.
Notice
Freezing:
Freezing: Prepare the recipe up until step 4 – not including the frying. Place the battered crockets on to a tray and freeze for about 2 hours. Then according to serving sizes, place them in plastic bags and return to freezer.
Defrosting: Remove from freezer and let stand at room temperature for 20 minutes. Then continue cooking from step 4 onwards.
