Place the prawns in a dish, cover and leave to thaw. Drain and chop finely. Melt the butter in a saucepan.

Sprinkle on half the flour and stir over the heat until it becomes golden in colour.

Gradually add the milk and, stirring continuously, bring slowly to the boil, when the sauce will thicken.

Add the chopped prawns, lemon juice, salt pepper and parsley. Continue cooking for about 2 minutes until the mixture becomes firm, again stirring continuously.

Chill the prawn mixture. Wet your hands and, on a lightly floured surface, form the mixture into a long roll.

Cut into small pieces and shape into croquettes. Dip the croquettes in the remaining flour, then in beaten egg and finally in breadcrumbs.

Heat the oil for deep-frying to 180 c/ 350 f and fry the croquettes for about 6-8 minutes until golden brown. Drain on absorbent kitchen paper and leave to cool.