Prawns with bechamel, a special appetizer for Christmas
All the prawns They are usually a very typical dish at Christmas. Whether they are in a filling, in a salad, cooked, grilled, or like you are with a béchamel batter, they are all great as an appetizer or first course. This type of food is very versatile so it combines perfectly with any other food.
Well, today, why do not have to be in the kitchen the days before Christmas, I propose you this succulent dish that all diners will love, in a time of 10 minutes. Do you think it is a good idea?
Ingredients
- Prawns
- Bechamel.
- Egg and breadcrumbs for coating.
- Olive oil.
Preparation
The first is to buy the prawns, cooked or raw. To save time, cooked prawns are better, but I leave that to your choice. When we have the prawns cooked, the we will completely peel less the part of the tail, so it will have support.
Once peeled, we will reserve them and we will make the bechamel. To do this, we will put a good jet of olive oil in a casserole, add a couple of tablespoons of flour, sauté well to cook it, and add milk little by little until we get a fairly thick cream. We will add salt, nutmeg and parsley to taste, and let it temper.
We will introduce the prawns one by one in the béchamel, making sure that they are impregnated on all sides of this thick cream. We will place on a plate, cover with plastic wrap, and let the bechamel 'harden' for an hour.
Finally, very carefully we will coat all the prawns with egg and breadcrumbs, then fry them in plenty of oil. When they are golden, we will remove them on absorbent paper, we will plate and decorate with chopped parsley.
More information - Prawn stuffed eggs with paprika
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 314
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