Creamy Prawn ‘Korokke’

Name: How to cook Creamy Prawn ‘Korokke’ - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 to 16 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Creamy Prawn ‘Korokke’

‘Korokke’ is a deep fried potato cake coated with Panko Breadcrumbs, originally related to a French dish ‘Croquette’. I have introduced the most popular and basic ‘Korokke’ that is made with Beef Mince, and also ‘Curry Korokke’. Here is another type that I make for my family. As these ‘Creamy Prawn Korokke’ are very soft, a unique technic is needed.

Ingredient

Food ration :

12 to 16 servings

5-6

Large Potatoes *dry & fluffy types are better

200-250 g

Prawns (Raw OR Cooked)

Onion *finely chopped, save 2 tablespoons

1 clove

Garlic *finely chopped

1 tablespoon

Butter

1/4 cup

Japanese Mayonnaise

1/4 cup

Frozen Peas & Corn

Cooking instructions

* Step 1

Clean the Raw Prawns and cut into 1cm pieces. If you use Cooked Prawns, simply cut them into 1cm pieces and set aside.

* Step 2

Heat Butter in a frying pan and cook Onion and Garlic until soft, then add Raw Prawns and cook for 1-2 minutes until the prawns are cooked through. Season with Salt and Pepper. *If you use Cooked Prawns, you need to cook only Onion and Garlic.

* Step 3

Meanwhile, peel Potatoes and cut into small pieces. Cook in salted water until soft. Drain very well and mash.

* Step 4

In a large bowl, combine mashed potatoes, prawn mixture (OR onion mixture and cut prawn pieces), Frozen Peas and Corn, saved finely chopped onion and Japanese Mayonnaise, season with Salt & Pepper, then let it cool.

* Step 5

Now you need a plate or baking tray. Divide the mixture and make round patties. Place them on the plate or baking tray, and place in the freezer for 1-2 hours so that the patties become firm for easier handling.

* Step 6

Coat with Flour, then dip in lightly whisked Egg(s) to coat, and finally coat with Panko Breadcrumbs.

* Step 7

Heat deep frying Oil to around 180℃ and fry the patties for 2-3 minutes or until golden brown. I recommend to serve with 'Tonkatsu’ Sauce OR Tartar Sauce.

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