Method :
- 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.
Serves 6 - 8
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