Battered eggs and stuffed with prawns

Preparation

1. Chop the garlic cloves and put them in a pan with hot oil. After a few seconds, we add the prawns, also chopped. Season with salt and pepper and let them brown slightly.

2. Now we add the flour by spoonfuls and we integrate it into the sautéed shrimp so that it browns slightly. This way the flour will lose its raw flavor.

3. Now we add the milk little by little at room temperature, if we add it hot it will remain lumpy. We must eliminate the lumps and dissolve all the flour. Season with salt and pepper a little more and let the béchamel cook over low heat until it thickens well and detaches itself from the bottom of the pan. We added the grated nutmeg at the last moment.

4. Cut the boiled eggs in half, extract the yolks and grate them over the prawn béchamel sauce. We mix.

5. Fill the egg whites with the shrimp cream and yolk using a spoon. We refrigerate the stuffed eggs so that they acquire consistency.

6. Then we lightly coat them in flour, pass them in beaten egg and finally in breadcrumbs.

7. Fry in hot oil until golden brown on both sides. Drain them on kitchen paper before serving.