100g green olives, pitted and roughly chopped

250ml whole milk

75ml good strong fish stock

45g butter

60g plain flour

1 clove of garlic, finely chopped

100g raw tiger prawns, shelled, de-veined and roughly chopped

1 tbsp extra virgin olive oil

1 large free range egg, beaten

100g breadcrumbs, made from stale, crustless white bread

olive oil for deep frying

Salt and freshly ground white pepper


  1. In a frying pan, gently sauté the garlic in 1 tablespoon of oil over a medium heat until soft but not coloured
  2. Add in the prawns and cook for 3-4 minutes until the pieces are all pink. Stir in the olives then set aside for the moment
  3. In a saucepan, bring the milk and the stock to the boil.  In another pan, melt the butter over a low heat then stir in the flour and cook gently for 5 minutes, breaking up the mixture and not letting it brown
  4. Gradually add in the milk and stock, beating really well until the mixture become silky smooth.  Increase the heat slightly and cook for 5-7 minutes, stirring continuously, to cook out the flour.
  5. Remove the pan from the heat and stir in the prawn and olives.  Add salt and pepper to taste.  Transfer the mixture to a shallow dish and press a sheet of clingfilm onto the surface.  Allow to cool then chill for at least two hours or overnight
  6. In separate, shallow bowls put the beaten eggs and the breadcrumbs.  Lightly oil your hands and roll 1 ½ tablespoons of the chilled mix (approx. 30g) into balls.  Refrigerate again for 20-30 minutes
  7. Heat some oil in a deep pan for frying to 190c.  Dip the croquetas into the beaten egg then into the breadcrumbs.  Deep fry in small batches for around 2-3 minutes until crisp and lightly golden.  Drain on kitchen paper while you cook the rest.  Serve hot