Prawn Korroke


  • 100 gm (3 1/2 oz) butter
  • 115 gm (4 oz) plain flour
  • 600 ml (1 1/4 pints) cold milk
  • salt and pepper
  • 400 gm (14 oz) cooked peeled prawns, diced
  • 2 teaspoons tomato puree
  • 5 or 6 tablespoons fine breadcrumbs
  • 2 large eggs, beaten
  • oil for deep-frying


  1. 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.
  2. Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce. 
  3. 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. 
  4. Let the mixture cool completely - it is usually a good idea to leave it overnight. You may place it in the refrigerator both for preservation and an advantage of having a firmer texture to mold.
  5. Take some of the mixture and form into a croquette, a 9 - 5 cm (3 1/2 - 2  in) cylinder. Roll the croquette 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.
  6. Heat the oil for deep-frying in a large, heavy-based pan until the temperature reaches 180ºC (350ºF) or a cube of bread turns golden brown in 20-30 seconds. 
  7. Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon or tongs, drain on kitchen paper .