To make the dip blitz the almonds chickpeas lemon chilli and olive oil to a course paste season.
Put the butter into a pan when foaming add the flour and pimenton then whisk in the milk cook on a very low heat and cook gently for 3 minutes, stirring constantly.
2. Remove the mixture from the heat and leave it to cool for a few minutes then beat in the prawns and parsley and ½ teaspoon of salt and some black pepper to taste. (Chill the mixture in the fridge for 2 hours. shape into sausage shapes coat in flour egg and breadcrumbs.
3. Heat the oil for deep-frying to 180C. pane the croquettas Drop into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve immediately
To make the dip blitz the almonds chickpeas lemon chilli and olive oil to a course paste season.
Put the butter into a pan when foaming add the flour and pimenton then whisk in the milk cook on a very low heat and cook gently for 3 minutes, stirring constantly.
2. Remove the mixture from the heat and leave it to cool for a few minutes then beat in the prawns and parsley and ½ teaspoon of salt and some black pepper to taste. (Chill the mixture in the fridge for 2 hours. shape into sausage shapes coat in flour egg and breadcrumbs.
3. Heat the oil for deep-frying to 180C. pane the croquettas Drop into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve immediately
