Ingredients

800 ml water

1 tablespoon Vegeta Gourmet Stock Powder

700 g fresh prawns

40 g butter

80 g flour

pepper

salt

2 egg yolks

1 tablespoon bread crumbs

oil for frying

Batter:

2 eggs, beaten

200 g bread crumbs

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 50 min

• 1 Into boiling water add Vegeta Gourmet Stock Powder, followed by the prawns. Cook on mild heat for around 5 minutes.
• 2 Scoop the prawns out of the water and keep the liquid (to be used as liquid stock).
• 3 Remove the prawn meat and place the shell back into the water, they were cooked in. Continue to braise for another 20-30 minutes.
• 4 Let the meat cool and then chop finely in the food processor.
• 5 Add flour into melted butter and cook shortly (ensure the flour does not turn brown in colour).
• 6 Pour in the cooled liquid stock (about 250 ml) and continue to braise until the mixture thickens.
• 7 Combine with the prawn meat, pepper, if needed add more salt, stir through and let cool.
• 8 When cooled, add the egg yolks and 1 tablespoon of bread crumbs. When stirred through the mixture will become thick. Form balls, about the size of a walnut.
• 9 Dip the prepared balls into scrambled egg mixture first, followed by the bread crumbs.
• 10 Cook in hot oil until they become golden brown in colour. Once cooked, rest the prawn crockets on the paper towel, to absorb excess oil.