For this croquette we use fresh Green Eastern King Prawns, which are caught in the waters of the Gold Coast. The stock used to make this creamy ragout is a Mediterranean style bisque flavoured with Pernod Ricard and Cognac.
This handmade croquette is the perfect combination of a velvety ragout, finished with a crunchy coating.
Fun fact: In Belgium this croquette is so popular, that it's often described as Belgian cultural heritage.
Deep fry the product at 180°, using canola, vegetable or sunflower oil.
4 to 5 minutes
The products can pop open when the temperature of the oil is too high or too low, therefore we recommend cooking no more than 3 products in a small deep fryer or 4 products in a larger deep fryer at a time.
Let them cool down for 1 to 2 minutes after cooking, the filling can be very hot! Products can not be refrozen once defrosted.