Gently drop a few pieces in (note 4) and fry for a couple of minutes until the breadcrumbs become golden brown. Place new potatoes and a dash salt in a large saucepan. Place flour, egg and breadcrumbs individually in shallow plates or bowls. But when you eat them you don’t find them heavy at all. Heat a large skillet over medium heat and add the oil. Once frozen, you can pile them up in a bag or a container to store. It’s so interesting reading your detailed explanation of croquettes. As long as the béchamel mixture becomes cold and firm it will be OK to shape croquettes. I used a small sauce pan to deep fry three croquettes at a time. FREEZE BEFORE FRYING: Wrap each crumbed croquette in cling wrap and place them on a flat tray without overlapping. Unlike potato-based croquettes, you can enjoy the rich creamy flavour without pouring a sauce over the top. Hi Annie, thank you very much for your kind words! Many, many thanks to you! This is a shrimp potato salad that my friend Mafi made a few years ago in Austin when she invited us for dinner. I hope it is of help to you. Spread the béchamel mixture in a tray into a square or a rectangle shape (so that you can divide it into equal portions easily). 3 In a medium skillet, heat 1/2-inch of vegetable oil (about 2 cups) over medium-high heat to 350 degrees. But I would like to know how you get nicely shaped croquettes. Cooking: Defrost in a microwave for 1 minute (per croquette), then deep fry at 175-180C/350F until golden brown. Add flour and mix well. The longer you leave them, the softer the mixture gets (unless your room is super cold!) Let the prawns cool down a bit, then remove heads and peel the shells. Wash the dried shrimp and place them in water to rehydrate, then roughly chop. Add the Creamy Shrimp Mixture ingredients, except butter and flour, to a saucepan and heat over medium high heat. Some recipes add chicken stock powder to give a good flavour to the béchamel sauce. 1. Any pointers would be appreciated as I would like to try making it again.. Also, your recipe note # 2 and #3 is the same. Loosely wrap with plastic wrap and microwave at 600 W for 4-5 min. The potato croquettes are generically called ‘poteto korokke’ (ポテトコロッケ)  and the béchamel-based creamy croquettes are called ‘kurīmu korokke” (クリームコロッケ). Frozen croquettes keep about a month. Do not overcrowd the oil with too many croquettes. The cooked prawns are peeled, chopped and mixed into the béchamel sauce. Remove and cut each into 6-8 wedges. After dropping one croquette in the oil, I placed another croquette on top of the one in the oil so that the croquette gently rolled into the oil. It’s good but my mixture was still very wet . Season as desired with salt and black pepper; reserve. When adding the last batch of milk, try half of it and see check the thickness of the white sauce and then adjust. Remove and keep warm. Main: Creamy Shrimp Croquettes – today’s recipe, can be made ahead. : shredded cabbage could scatter everywhere. While oil is heating up, start preparing the tempura batter. Best to eat while hot – see how soft the inside of the croquette is! 4. There are so many different kinds of Japanese croquettes sold at food stores in Japan and they are basically divided into two groups – potato-based croquettes and béchamel-based croquettes. serving: 139g calories: 378kcal fat: 18g (28%) saturated fat: 3.3g (16%) trans fat: 0.1g polyunsaturated fat: 4.4g monounsaturated fat: 9.3g cholesterol: 40mg (13%) sodium: 284mg (12%) potassium: 203mg (6%) carbohydrates: 44g (15%) dietary fibre: 2.1g (8%) sugar: 1.9g protein: 9.6g vitamin a: 4.2% vitamin c: 1.9% calcium: 8.8 % iron: 15 %. I tried both methods, but I wasn’t happy with the prawn flavours in the sauce. By adding different ingredients to the base, each kind of croquette is given a unique name. If the mixture got softened, put it back to the fridge/freezer to harden a bit. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. of whatever its kind. Convenient and easy to pack, Japanese potato chips come in an eye-popping variety of flavors, many of which are unique to the different regions of Japan. Unlike potato-based croquettes, you can enjoy the rich creamy flavour without pouring a sauce over the top. Béchamel based Creamy Shrimp Croquettes are as popular as Korokke (Japanese Potato and Ground Meat Croquettes) in Japan. When chilled, the butter in the sauce hardens and the mixture becomes like a dough. First up is this Spicy Roasted Shrimp and Potatoes Stew, which I made way back in the summer of 2010.Originally adapted from Rick Bayless, my notes indicate that we loved this soup. Japanese croquettes, prawn croquettes, seafood croquettes, shrimp croquettes, fresh medium size prawns/shrimps in shell. Do not overcrowd the oil with too many croquettes. Stir-fry over medium-high heat to cook off the liquid, then add the salt and pepper and stir to evenly season. Remove from the heat and leave for another minute. Oil your hands and shape each portion into a fat log shape. Add prawn pieces and mix to spread prawns evenly. You only fry croquettes for about a couple of minutes at 175-180C/350F until the breadcrumbs become golden brown. here. Let it cool down, then chill in the fridge for a couple of hours (note 3). This is only possible while the mixture is cold and reasonably hard. Then I wash the shredded cabbage which becomes crispy. The amount of milk used in this recipe is less for the amount of roux made with butter and flour. 2. So, I decided to cook fresh prawns (with shells on) in milk to extract a good prawn flavour, then use the milk to make béchamel sauce (see the first photo of step-by-step photo in the next section). She told us this was a typical salad from Guayaquil (Ecuador), but I had never had it before, and was impressed by the simplicity and the flavor in this potato salad variation. Excludes time spent rehydrating dried shrimp. Cover and refrigerate until serving. So delicious with rice and salad, or in your bento lunch. They are actually quite light yet sufficiently rich. In Japan, these are tasty street food but are also one of those Japanese home … kosher salt. Gently smash potatoes; transfer to … Oil a frying pan with olive oil and preheat over medium heat, then add the potato wedges. Both the main and side dish 1 can be made ahead if time is limited on the day of serving. Shrimp tempura In a fryer or deep skillet, heat a large volume of oil bath to 350 F. While the oil is heating, add the potato starch into a large freezer bag, then add the shrimp. Like loved it, loved it.In 2010 of course Alex was barely 5, and that was just at the end of that delightful phase where every night she announced whatever I had made was The Best!!!!! If you only have peeled prawns, you will need 80g. Japanese Potato Croquettes, or “Korokke” as they are called in Japanese, is a delicious fried food made from panko-crumbed mashed potato with carrot, onion, and mince. Hi Radha, thanks a lot. Simply slide the peeler on the cut side of the cabbage. When the prawns were cooked and drained, perhaps the amount of milk leftover and to be added to the roux was a bit more that what I got. Alternatively, place croquettes without touching each other in a container with a lid and freeze. Although high in fat, Creamy Shrimp Croquettes do not contain a lot of protein, so I included Chicken Patties as a side (1-2 pieces per serving). Reserve the water used to rehydrate the shrimp. Melt butter in a frying pan over low heat. Depending on the ingredients that go with béchamel sauce, the method of making the croquette base varies slightly. You are so clever to double coat them! Wonderful refreshing ideas, inspirational, thank you. Bring to a boil. and this will make it more difficult to keep the shape. Yumiko, your recipes are so detailed and all the notes are really helpful, I’m so grateful for all the effort you put into writing them. Toss potatoes, bell peppers, scallions, and lemon slices with ¼ cup oil, 1 teaspoon salt, red pepper flakes, and oregano sprigs on a rimmed baking sheet. Sour plum dressing also goes well with the deep fried dish. (3) If simmering with vegetables, add both the rehydrated shrimp and the water they rehydrated in to take advantage of all of the rich shrimp flavor. Season with salt and white pepper; stir in basil. Cover with cold water; bring to boiling. Add the remaining milk to the roux in two batches and mix well in the same way. Ensure that the surface of the croquette is well covered with the coatings otherwise the soft cream will ooze out from the gap while frying. Is there any nondairy substitute for the milk? If required, use a whisk to remove lumps. Reheating: Microwave for a minute to defrost (per croquette), then place them on a tray with a rack or lined with scrunched aluminium foil. Drain. Some recipes sauté prawns and onions first with a small amount of wine, then mix into to the béchamel sauce. Storage: Wrap each croquette in cling wrap and place them on a flat tray without overlapping. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. A typical Japanese meal consists of a main dish, a couple of side dishes, a soup and rice. Lay shrimp down on their sides and fry for 4 minutes or until golden brown, turning once. Bake at 175-180C/350F for 15 minutes. Rehydrating Dried Shrimp To make a nice log shape, I place one portion of cooled mixture on my left palm (I’m a right hander) which is shaped like a bowl. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Tips on Freezing the … Korokke (Japanese Potato & Meat Croquettes) are mashed potato cakes that are coated with panko and deep fried. Finely chop the garlic. Chop each prawn into 3-4 small pieces. I thought of freezing the mixture solid but then it might get watery. But while it is still warm, the sauce is too soft to shape. They might look a bit fiddly but actually it does not take long to make them. Once frozen, you can pile them up in a bag or a container to store. Transfer the croquette to a plate lined with kitchen paper to absorb the excess oil, or a tray with a rack. If vegetables are in béchamel sauce, it becomes ‘yasai kurīmu korokke’ (野菜クリームコロッケ). 6. Add potatoes and next 5 ingredients, and increase heat to high. Great to make ahead and freeze. Compared to the béchamel sauce used to make Macaroni Gratin, the sauce for the creamy croquettes is much thicker. Heat oil in a deep fry pan to 175-180C/350F. To cook, defrost in a microwave for 1 minute (per croquette), then deep fry at 175-180C/350F until golden brown. When cooking the prawns in milk, I also add a small amount of onions, a bay leaf, nutmeg, salt and pepper. Thoroughly wash the potatoes, then place them in a microwave-safe container with the skins still on. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise and black pepper. It is also useful as a gluten-free breading alternative to flour for those with a gluten intolerance. Warning! Calorie count is per serving It gives you a list of dishes that I have already posted and the new recipe in this post that can make up a complete meal. Alternatively, place croquettes without touching each other in a container with a lid and freeze. Once frozen, you can pile them up in a bag or a container to store. Reduce heat to medium-low, and cook, stirring occasionally, 25 minutes or until potatoes are tender. Cover the surface with cling wrap to prevent it from drying and chill it. Shrimp Red Thai Curry. I did use macadamia milk, could this be? (1) Briefly wash the dried shrimp underwater to remove any unwanted debris, then strain. Regarding shredding cabbage, my kitchen knife skill is not that great to be able to shred cabbage like that (hahaha). Cool completely. I try to come up with a combination of dishes with a variety of flavours, colours, textures and make-ahead dishes. The hardened log can be cut to the appropriate length, then fix the both ends to shape. Nutrition per croquette, assuming that the amount of oil absorbed into a croquette is 10% of the weight of the croquette. (2) If using chopped shrimp, bring them together into a mound on your cutting board and chop with a knife, starting from the outside edge. Storage: Wrap each crumbed croquette in cling wrap and place them on a flat tray without overlapping. The soup does not have to be miso based but in either type of soup, try to pick light ingredients. Transfer the mixture to a tray and shape it into a square or a rectangle of about 2.5cm/1” thickness. reserved water from rehydrating dried shrimp. Béchamel based Creamy Shrimp Croquettes are as popular as Korokke (Japanese Potato and Ground Meat Croquettes) in Japan. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Quantity of milk should be the same. I use a super wide peeler. The beauty of this dish is that you can make croquettes ahead of time, freeze them and re-heat them later. Wrap each shrimp with a potato string, being careful to keep the string taut, leaving tails exposed. In a large nonstick skillet, heat 2 tablespoons oil over medium-high. However, it is also common in Japanese and Korean cooking to use potato starch when deep-frying foods like shrimp, as it creates a very light and crunchy coating. 3. Roast until potatoes are tender and peppers are blistered, 20 to 25 minutes. I got tired of my kids constantly asking me for their favourite Japanese recipes, so I decided to collate them in one place so they can help themselves - and now you can too! The prawn flavour in the milk will not be as intense. I read this method in one of the Japanese recipes. Chill the mixture in the fridge or freezer. Stuff the potato skins with the filling, mounding any extra on top. Add shrimp, and cook, turning occasionally, until shrimp are cooked through and tomatoes are soft, 2 to 3 minutes. Hi Cathleen, I don’t think the milk was the problem. I lived in Japan for a few years and grew to love Japanese food, so it’s fantastic to have your website as a resource on how to cook authentic Japanese dishes. P.S. 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Hi David, i am sorry that the mixture into a fat shape...