INGREDIENTS: Olive oil 3 finely diced shallots 200 grams plain flour 170 ml milk 250 gram cooked chopped prawns 250 grams good quality cooked crab meat Salt and black pepper 1 tablespoon chopped parsley Coating the Croquettes 2 whisked eggs 1 cup flour 2 cups panko Breadcrumb 1.5 litres of vegetable oil for frying
METHOD: 1. Preheat a large saucepan with oil to a gentle heat. Add the shallot and fry for around 5 minutes until translucent 2. Add the flour and gently cook through for a further 3 minutes. 3. Add a splash of milk and incorporate into the flour, olive oil and shallot mixture. This should take around 2 minutes and you will find that it forms the shape of a ball. 4. Add another 50ml of milk and repeat the process until all the milk has been incorporated. It should take approximately 15-18 minutes. 5. Season with salt and pepper and add the cooked crab meat and chopped prawns. Mix everything together and add the chopped parsley. The mix should resemble pancake batter 6. Place in a tray to let it cool. Then cover and place in the fridge overnight. 7. The next day shape the mixture into croquettes by making quenelles from 2 dessert spoons. 8. Place the shaped croquettes in the flour, then the egg and then the panko crumb. You can double bread them if you like. Repeat the process until they are all shaped and breaded. 9. Preheat your deep fat fryer or heat the oil in a pan to 160 degrees. 10. Gently drop the croquettes into the oil and fry till they are cooked through. This usually takes approximately 4 minutes or when they start bubbling to the top of the oil. Serve with a wedge of lemon and garlic aioli.