-
If using prawn meat, slit down the
back of each prawn and lift off the intestinal vein before washing
in salt water.
-
Dry the meat thoroughly on kitchen
paper towels so that the meat will be crisp and not soggy after
cooking.
-
Scrape the skin off the carrot and
dice finely.
-
String the French beans and slice
thinly.
-
Wash the spring onions, discard
the white bulbous end and slice the green stalk very finely.
-
Stir the milk into the flour until
smooth.
-
Heat a wok over a high flame for
about 1/2 minute then turn the heat down to medium.
-
Put in the butter.
-
When the butter has melted
completely, add the sliced onions and stir fry for 5 minutes until
limp.
-
Add the carrots and stir fry for
another 5 minutes before adding in the meat.
-
Stir fry until the spring onions
become limp.
-
Stir the batter once or twice to
recombine the ingredients and pour into the wok.
-
Keep stirring over a lower flame.
-
The sauce should be thick and
cooked before you turn off the fire.
-
Add in the salt and pepper.
-
Put the white sauce mixture into a
bowl and cool at room temperature.
-
Put in the refrigerator for a few
hours until cold.
-
When cold and stiff, make the
croquette shapes.
-
Break the eggs into a deep plate
and beat.
-
Put the breadcrumbs on a large
flat plate.
-
Scoop out 1 tablespoonful of the
thickened sauce and form into a cylindrical shape.
-
Drop into the breadcrumbs and roll
into shape.
-
Lift out the croquette with a
spoon and dip into the beaten egg.
-
Make sure you do not spoil the
shape.
-
The croquettes should be 5 -6 cm
long.
-
They can be kept in the
refrigerator for a few days.
-
Heat some oil for deep frying.
-
When the oil is hot ease in one
croquette at a time.
-
The oil should be very hot or the
crust will bust and the sauce will ooze out.
-
Turn the croquettes over with
chopsticks.
-
Serve with mustard.