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Portugal was once a great force. Today the reminder of this, are the monuments built in honour of their famous seaman. However, on a Portuguese menu, the ocean still plays the leading role. From anchovies and cod, to salmon and prawns.


800 ml water
1 tablespoon Vegeta Gourmet Stock Powder
700 g fresh prawns
40 g butter
80 g flour
2 egg yolks
1 tablespoon bread crumbs
oil for frying
2 eggs, beaten
200 g bread crumbs

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons50 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.


Crockets can be cooked in a mixture of olive and sunflower oil.


Serve with various salads or sauces made from mayonnaise or tomato sauce.

Little secrets

Once the prawns have been cleaned from the shell, dry them with paper towel. This makes the mixture easier to combine with other ingredients.

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