Prawn croquettes with garlic.

Elaboration:

1. Peel the prawns and reserve the heads and shells to make a fumet (about 400 ml).
2. In a frying pan, heat a little olive oil and sauté the finely chopped garlic and chilli (if using) until golden brown. Add the whole prawns and sauté briefly, just until they change colour. Set aside.
3. In a saucepan, put the oil left over from the previous frying, add and melt the butter over medium heat and add the flour. Stir constantly for about 2 minutes to cook it and eliminate the raw taste.
4. Gradually add the hot milk while stirring to avoid lumps. Also add the fumet you have prepared with the shrimp shells and heads to enhance the flavour.
5. Once the béchamel sauce is smooth and thick, add the fried garlic prawns, having previously cut the prawns into small pieces. Season with salt, pepper and a pinch of nutmeg.
6. Simmer the mixture for a further 5 minutes, remove from the heat and spread the dough on a tray. Cool and refrigerate for at least 4 hours, or preferably overnight.
7. Form the croquettes with your hands or with the help of two spoons. Dip them in flour, beaten egg and finally in panko or breadcrumbs, making sure they are well coated.
8. Heat plenty of oil in a frying pan and fry the croquettes in batches until golden brown and crispy. Drain on absorbent paper towels.

Suggested presentation:

• Serve the croquettes with a mild aioli or a lemon yoghurt sauce.
• Garnish with a few leaves of fresh parsley.

Additional advice:

• You can adjust the level of spiciness by adding more or less chilli, according to your preference.
• Homemade fumet adds a lot of flavour, but if you are in a hurry, you can substitute it with bottled fish stock.