Crispy croquettes with prawns

Bring the onion, the bay leaf, the peppercorns and the milk to a boil in a pan. Remove the pan from the heat and let the milk infuse for 10 minutes. Sift the milk over a jug. Melt the butter in a saucepan. Stir 50 g of flour through the butter in one go and heat the flour for 1 minute while stirring. Add half the milk, bring the milk to the boil and stir everything into a smooth sauce. Now add the rest of the milk, bring to the boil again and stir everything into a smooth sauce. Season the ragout with salt and pepper.

Finely chop 100 g of the shrimp. Mix the finely chopped shrimp, the 100 g whole shrimp and the parsley through the ragout. Spoon the ragout on a flat dish and allow it to cool and stiffen.

Sprinkle the rest of the flour into a deep plate. Beat the eggs in another plate with 1 tbsp water. Sprinkle the breadcrumbs in a third plate. Divide the ragout into 20 equal pieces. Form a small croquette from each piece. Roll the croquettes first through the flour, then through the beaten egg and finally through the breadcrumbs. Place the croquettes on a dish and let them stiffen in the refrigerator for at least 30 minutes.

Heat the oil or fat in a deep fryer to 175 ° C. Fry the croquettes 10 by 10 in the brown in about 3 minutes.