I started making these when I was a student. I love the combination of prawns, rice, and creamy white sauce.



Recipe Summary

25 mins
13 mins
15 mins
53 mins
8 croquettes


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened and browned, about 5 minutes. Add shrimp; cook and stir until opaque, 1 to 2 minutes. Stir in 2 tablespoons flour and white wine. Pour in milk gradually, stirring constantly with a wooden spoon; cook until white sauce thickens, 3 to 5 minutes.

  • Remove white sauce from heat. Stir in rice until evenly mixed. Add Parmesan cheese, dill, salt, and black pepper. Cool until mixture is easily handled, about 15 minutes.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Place 3 tablespoons flour in a shallow bowl. Whisk egg in a small bowl. Spread bread crumbs on a plate.

  • Form rice mixture into 8 equal balls. Roll 1 ball in flour, dip in beaten egg, and coat with bread crumbs. Repeat with remaining balls.

  • Deep-fry in hot oil until golden brown, about 3 minutes.

Cook's Note:

If there doesn't seem to be enough white sauce to evenly coat the rice in step 2, you can gradually stir in a little bit more milk until it seems to be enough.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

182 calories; protein 6.5g 13% DV; carbohydrates 21.5g 7% DV; fat 7.5g 12% DV; cholesterol 54.2mg 18% DV; sodium 412mg 17% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
5.8.18 After mixing the croquette mixture together I put it in the fridge to chill for about 10 minutes making it easier to roll into balls. I used a 1-3/4 cookie scoop and ended up with 13 balls. The recipe lists 1/2 cup milk on one line and 2 Tbsp milk below (usually on one line when listing ingredients) so I assumed the croquettes were supposed to have all of that milk mixed in. They were a little difficult to shape into balls and in the future I might try eliminating that extra 2 Tbsp milk. I used Panko bread crumbs and after breading I put them back into the refrigerator to firm up before frying. I just held my breath when I dropped the first one into the hot oil thankfully it didn t disintegrate. The overall flavor is pretty mild and I thought the dill was totally lost even after doubling that. I know moving forward I won t spring 2.25 to buy a pkg of fresh dill; I ll either omit it or use dry (probably try the latter). Would suggest you don t chop your shrimp too small (I think I may have today) so you get a nice pop of that succulent shrimp when you bite into the croquette. Fair number of ingredients but this really is pretty easy to make. I firmly believe you need a dipping sauce for this recipe and I used Creole Marmalade Sauce also on this site. Thanks for sharing your recipe ZAYO I don t deep fry often but this was worth the effort. Read More