HomeSeafoodPrawn Croquettes

Prawn Croquettes

Origin: Spain

Croquetas are a great and extremely common Spanish tapas that are fun to make and delicious to eat. There are many different types of fillings that are used to make Spanish croquetas, from ham to cod, but this Prawn Croquetas recipe is an impressive, and relatively cheap, dish to make.


Croquetas, which in English we know as Croquettes, actually have their origins in French cuisine. However, like many good dishes, the croquette spread across the globe. Naturally, they became extremely popular in Spain and you can find them in nearly every Spanish bar when you visit Spain. Some of the more exotic places to find croquettes include Japan, where they are known as Korokke and are normally made much flatter than the Spanish version. Croquettes are also popular in Belgium, the Netherlands and Germany, where they are often made with mash potato inside.

The key to a tasty croquette is mainly based on the creamy filling, which is in fact Béchamel sauce, which seems to go with everything, making the humble Spanish croqueta an extremely versatile dish. Although the most common are things like ham and cod, prawn croquettes are increasingly popular. Of course, you can make them with whatever you want!

The versatility of the croqueta can also be seen in the way it can be served. Shapes of croquetas can be round, cylindrical or flat, although the typical Spanish ones tend to be rounded cylinders. Also, anyone who has been to a Spanish restaurant while living or studying in Spain will have noticed, croquetas can be served as a side dish, a starter, a tapa or a main meal, particularly when served with salad. So no matter what kind of meal you are cooking, you can always rely on some tasty Spanish prawn croquetas.

Making Spanish croquettes is a tricky business so we recommend that you try the recipe out a couple of times so you can perfect your technique. One of the hardest parts is the breading process as if the mixture or the breadcrumbs are too wet, it will not work properly. Making the perfect croqueta takes time, so leaving the mixture overnight in the fridge to cool and set a bit, and leaving the breadcrumbs to dry out thoroughly is a good idea. And it doesn't really matter what shape they come out as, because they will still taste delicious.


Croquetas de gambas | Prawn Croquettes


  • 3½ oz. butter
  • 4 oz. plain flour
  • 1¼ pints of cold milk
  • Salt and pepper to season
  • 14 oz. cooked prawns, peeled and diced
  • 2 tsps tomato purée
  • 5-6 tbsps fine breadcrumbs
  • 2 large eggs, beaten
  • Enough olive oil for deep frying
  • Makes about 36 croquettes


  • In a medium sized saucepan, melt the butter and add the flour, ensuring that you stir constantly. Let the flour cook in the butter for a few minutes, stirring constantly.
  • Add the cold milk to the pan gradually, ensuring that you keep stirring, until you have a thick yet smooth sauce.
  • Add the prawns and the tomato purée, season and stir well. Cook for a further 7-8 minutes.
  • Leave the mixture to cool completely. It is best to leave it overnight.
  • To make a croqueta, take a small tablespoon of the mixture and form it into a cylinder shape, about 4-5 centimetres in length. Then roll the croqueta in the fine breadcrumbs, coat in the beaten egg, and then roll it in the breadcrumbs a second time. The coating will work best when the breadcrumb are dry.
  • Heat the olive oil in a large heavy pan, the temperature of the oil should be very hot. You can test it by putting a cube of bread in the oil. If the bread turns golden brown in 20-30 seconds, the oil is hot enough to deep-fry.
  • Fry the croquetas for about 5 minutes or until golden brown. Only fry around 3-4 croquetas at a time so they have enough space and the oil does not cool too much.
  • Remove the croquetas from the oil with a slotted spoon and drain the excess oil with kitchen paper.
  • Serve once all the croquetas have been cooked and enjoy!