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Please note that all spoonful measures are flush spoonfuls.

 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Croquette de Volaille
(Chicken in batter) Share 
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  1. 125 grams fresh chicken fillet

  2. 2 teaspoons corn flour

  3. 1 tablespoon fish sauce

  4. Salt & pepper to taste

  5. Oil (just enough to cover croquettes during frying)


  1. 125 grams self raising flour

  2. 2 eggs

  3. 1 teaspoon salt

  4. Water (In small quantities to obtain a thick batter)


croquette de volaille 


  1. Cut chicken into 1 cm (half inch) pieces.

  2. Season the chicken pieces with the fish sauce, salt and pepper. Set aside to absorb seasoning. Be careful not to add too much salt.

  3. Beat up the 2 eggs and 1 tablespoon water.

  4. Mix the flour and salt. Gradually blend in the egg mixture. Add water little by little to obtain a thick batter consistency. It should just run off slowly from a tablespoon.

  5. Add the corn flour to the chicken pieces and mix thoroughly. Mix the chicken pieces into the batter to uniformly coat every chicken piece.

  6. Heat oil (enough to cover croquettes during frying) in a deep frying pan (carail) to simmering point. Reduce heat to low.

  7. Spoon out the chicken pieces one at a time with a batter coating and drop into the simmering oil. Cook to a light golden brown colour.

  8. Remove cooked croquettes, drain and serve hot with chilli sauce or sauce d'ail (refer to "Sauce d'ail recipe").

  9. Enjoy, close your eyes and you see yourself in l'hotel Chinois Maurice.

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