Chicken or Prawn Croquettes Recipe

Chicken or Prawn Croquettes Recipes

Ingredients :

200 g

100 g


100 g

2 tbsp

5 tbsp

2 cup

2 cup

1/2 tsp


3 cup

prawn or chicken meat


French beans

small red onions


plain flour


bread crumbs



vegetable oil

Method :

  1. If using prawn meat, slit down the back of each prawn and lift off the intestinal vein before washing in salt water.

  2. Dry the meat thoroughly on kitchen paper towels so that the meat will be crisp and not soggy after cooking.

  3. Scrape the skin off the carrot and dice finely.

  4. String the French beans and slice thinly.

  5. Wash the spring onions, discard the white bulbous end and slice the green stalk very finely.

  6. Stir the milk into the flour until smooth.

  7. Heat a wok over a high flame for about 1/2 minute then turn the heat down to medium.

  8. Put in the butter.

  9. When the butter has melted completely, add the sliced onions and stir fry for 5 minutes until limp.

  10. Add the carrots and stir fry for another 5 minutes before adding in the meat.

  11. Stir fry until the spring onions become limp.

  12. Stir the batter once or twice to recombine the ingredients and pour into the wok.

  13. Keep stirring over a lower flame.

  14. The sauce should be thick and cooked before you turn off the fire.

  15. Add in the salt and pepper.

  16. Put the white sauce mixture into a bowl and cool at room temperature.

  17. Put in the refrigerator for a few hours until cold.

  18. When cold and stiff, make the croquette shapes.

  19. Break the eggs into a deep plate and beat.

  20. Put the breadcrumbs on a large flat plate.

  21. Scoop out 1 tablespoonful of the thickened sauce and form into a cylindrical shape.

  22. Drop into the breadcrumbs and roll into shape.

  23. Lift out the croquette with a spoon and dip into the beaten egg.

  24. Make sure you do not spoil the shape.

  25. The croquettes should be 5 -6 cm long.

  26. They can be kept in the refrigerator for a few days.

  27. Heat some oil for deep frying.

  28. When the oil is hot ease in one croquette at a time.

  29. The oil should be very hot or the crust will bust and the sauce will ooze out.

  30. Turn the croquettes over with chopsticks.

  31. Serve with mustard.

Serves 6-8

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