Prawn Croquettes with Saffron Mayonnaise

Prawn Croquettes with Saffron Mayonnaise

Brazilians love the beach possibly more than any other nation in the world. Because we spend so much time at the beach the variety of food options you can have are huge either in carts or out of the beach front restaurants. Foods from beach carts range from corn on the cob, dulce de leche churros, sandwiches, ice-cream, sushi and all sorts of alcoholic drinks you can possible imagine. At some beaches there are even carts that sell wines. It is a peculiar part of our culture the habit of arriving early at the beach and spend the whole day snacking under the beach umbrella. It’s the Brazilian version of pic-nic! During summer, the beach front restaurants get packed at lunch time, with people gathering around the tables to have sea-food petiscos (the Portuguese word for fingerfood or tapas) with a cold beer or Caipirinha cocktail (check the recipe here) . Many of these petiscos are deep-fried and amongst the most beloved ones is the prawn croquette. Made with prawn shell stock, these croquettes carry an intense flavour of prawns that are a perfect match with my saffron mayonnaise or a good hot chilli sauce. In the classic recipes the croquette is made by processing the prawns with the croquette dough. My version has basically the same flavours, however I like the idea of keeping the prawn whole so, apart from the smooth croquette and the crunchy crumb, it is also possible to feel the texture of the prawns.  Ingredients  20 large prawns, whole 1 tbs unsalted butter 1 tbs vegetable oil 1 large onion, roughly chopped 2 tomatoes, roughly chopped 2 tbs...