Prawn croquettes are a favourite in this house
3 1/2 oz butter
4 oz plain flour
1 1/4 pints cold milk
salt and pepper
14 oz cooked peeled prawns, diced
2 teaspoons tomato puree
5 or 6 tablespoons fine breadcrumbs
2 large eggs, beaten
olive oil for deep-frying
Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir.
Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce. Add the prawns, season well and stir in the tomato paste. Continue to cook for 7 or 8 minutes. The end result should be quite thick. Let the mixture cool completely - it is usually a good idea to leave it overnight.
Take a tablespoon of the mixture and form into a croqueta, a 1 1/2 - 2 inch cylinder. Roll the croqueta in the breadcrumbs, then coat in the beaten egg, then roll in the breadcrumbs again. Make sure the breadcrumbs are always dry to ensure an even coating.
Heat the oil for deep-frying in a large, heavy-based pan until a cube of bread turns golden brown in 20-30 seconds. Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon, drain on kitchen paper and serve immediately.