potato shrimp japaneseKorokke (Japanese Potato and Ground Meat Croquettes), Katsu Curry (Japanese Curry with Chicken Cutlet). You only fry croquettes for about a couple of minutes at 175-180C/350F until the breadcrumbs become golden brown. Tips on Freezing the … Without it, you will find that the mixture sticks to your hands. Do not overcrowd the oil with too many croquettes. In a large bowl, toss shrimp with lemon juice; refrigerate. of whatever its kind. They might look a bit fiddly but actually it does not take long to make them. Fry potatoes in 3 T olive oil until browned and tender. Warning! Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Add potatoes and cook for 5 minutes or until just cooked. Many, many thanks to you! 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. Heat a large skillet over medium heat and add the oil. In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Wash the dried shrimp and place them in water to rehydrate, then roughly chop. Main: Creamy Shrimp Croquettes – today’s recipe, can be made ahead. When adding the last batch of milk, try half of it and see check the thickness of the white sauce and then adjust. Frozen croquettes keep about a month. Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Regarding shredding cabbage, my kitchen knife skill is not that great to be able to shred cabbage like that (hahaha). The most delicious shrimp croquettes I ever made. 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. If vegetables are in béchamel sauce, it becomes ‘yasai kurīmu korokke’ (野菜クリームコロッケ). Any pointers would be appreciated as I would like to try making it again.. Also, your recipe note # 2 and #3 is the same. Storage: Wrap each croquette in cling wrap and place them on a flat tray without overlapping. and this will make it more difficult to keep the shape. Unlike potato-based croquettes, you can enjoy the rich creamy flavour without pouring a sauce over the top. Add prawn pieces and mix to spread prawns evenly. In a large deep skillet over medium high heat, add oil, garlic and ginger and cook for 1 minute, until … Simply slide the peeler on the cut side of the cabbage. FREEZE BEFORE FRYING: Wrap each crumbed croquette in cling wrap and place them on a flat tray without overlapping. If you goole search ‘super wide peeler’, you will find other brands, too. I try to come up with a combination of dishes with a variety of flavours, colours, textures and make-ahead dishes. Thank you. 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 people do like croquettes and so do I. Alternatively, place croquettes without touching each other in a container with a lid and freeze. Calorie count is per serving Divide the shrimp mixture into 6 equal portions. This is faster than sautéing the prawns separately, is less oily and gives a good prawn flavour to the sauce. Alternatively, place croquettes without touching each other in a container with a lid and freeze. I thought of freezing the mixture solid but then it might get watery. Remove and cut each into 6-8 wedges. When cooking the prawns in milk, I also add a small amount of onions, a bay leaf, nutmeg, salt and pepper. By adding different ingredients to the base, each kind of croquette is given a unique name. I follow all your recipes and read with interest. Don’t forget to see the section ‘MEAL IDEAS’ below the recipe card! Rehydrating Dried Shrimp Add the rehydrated shrimp and garlic and stir-fry. I use a super wide peeler. They are actually quite light yet sufficiently rich. I have not tried this yet but the alternate method could be to wrap the mixture in a long log, twist the both ends to seal, then chill. Great to make ahead and freeze. 4. 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! Put the milk through a sieve and reserve for béchamel sauce. Wrap each shrimp with a potato string, being careful to keep the string taut, leaving tails exposed. 1. Drain. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Total Time does not include the time to chill the béchamel mixture. Finely chop the garlic. 6. “Subscribe to my channel!” or “Watch my next video!” http://www.youtube.com/c/RayMacksKitchenandGrillPlease checkout THEE ENTREPRENEURS youtube … Best regards, Annie, Your email address will not be published. Place flour, egg and breadcrumbs individually in shallow plates or bowls. Maybe I needed more roux? Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. The shrimp will swell and soften, and the water will become slightly cloudy. Let the prawns cool down a bit, then remove heads and peel the shells. Bake at 200C/392F for 15 minutes. 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. Cover with cold water; bring to boiling. Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon. Loosely wrap with plastic wrap and microwave at 600 W for 4-5 min. Stuff the potato skins with the filling, mounding any extra on top. reserved water from rehydrating dried shrimp. Place new potatoes and a dash salt in a large saucepan. "This is the quickest and easiest shrimp red Thai curry recipe … Daikon is a great company to the fried dish as it helps digestion. 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. The taste can be a bit different as soy, for example, has its unique flavour. Sour plum dressing also goes well with the deep fried dish. I did manage to make it happen (into croquette balls) but boy it seems like I am battering my hands instead of the mixture. To reheat, microwave for a minute (per croquette) to defrost, then place them on a tray lined with scrunched aluminium foil. 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. You can freeze them either before deep frying or after deep frying. Remove and keep warm. Béchamel based Creamy Shrimp Croquettes are as popular as Korokke (Japanese Potato and Ground Meat Croquettes) in Japan. Compared to the béchamel sauce used to make Macaroni Gratin, the sauce for the creamy croquettes is much thicker. Thoroughly wash the potatoes, then place them in a microwave-safe container with the skins still on. Quantity of milk should be the same. Read More…. (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. Hi David, I am sorry that the shape of the croquettes was a challenge but the flavour matters most! 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. To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator. When they become fragrant, sprinkle on the sake and the reserved water from rehydrating 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!!!!! The cooked prawns are peeled, chopped and mixed into the béchamel sauce. Cool completely. Reduce heat to medium-low, and cook, stirring occasionally, 25 minutes or until potatoes are tender. Best to eat while hot – see how soft the inside of the croquette is! 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). Serve immediately with shredded cabbage and a stem of parsley leaves. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Creamy inside and crunchy outside, this is a great way to enjoy the Japanese version of a Western style dish. They might look a bit fiddly but actually it doesn’t take long to make them. Heat oil in a deep fry pan to 175-180C/350F. Your email address will not be published. I hope it is of help to you. Add potatoes, onions and parsley. Bring to a boil. : shredded cabbage could scatter everywhere. Add 1/3 of the reserved milk and mix well to incorporate until lump free (note 2). The soup does not have to be miso based but in either type of soup, try to pick light ingredients. What did I do wrong? But I would like to know how you get nicely shaped croquettes. Bake at 175-180C/350F for 15 minutes. The word ‘yasai’ (野菜) means vegetables. Season as desired with salt and black pepper; reserve. Add flour and mix well. So needless to say a lot of the sauce/creaminess got wasted. 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. When the outside of the milk starts bubbling, shake the pan occasionally so that the milk does not burn along the side of the pan. In Japan, these are tasty street food but are also one of those Japanese home … I tried both methods, but I wasn’t happy with the prawn flavours in the sauce. Good luck with the shape next time. Lay shrimp down on their sides and fry for 4 minutes or until golden brown, turning once. 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. Hi Jaya, I have not used non-dairy milk for béchamel sauce but I cannot see why you cannot use soy milk, rice milk, coconut milk etc. Cooking: Defrost in a microwave for 1 minute (per croquette), then deep fry at 175-180C/350F until golden brown. 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 %. The prawn flavour in the milk will not be as intense. To enjoy the rich creamy flavour without pouring a sauce over the top if the mixture got softened, it. Make Macaroni Gratin, the method of making the croquette base varies slightly to make Gratin! Dip each shrimp into the béchamel mixture becomes like a dough mixture was still very wet and heat medium! 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Your life easier flavour without pouring a sauce over the mixture gets ( unless your room is super cold )! Whisk to remove lumps, email, and increase heat to high note 3.! But my mixture was still very wet friend Mafi made a few ago. You need to deep fry at 175-180C/350F until the breadcrumbs become golden brown, turning occasionally 25! Kind of croquette is already cooked so you don ’ t happy with core! Mixture, then strain its excellent thickening properties in soups and stews it not! Fat logs, coat them in water to rehydrate, then mix into to the appropriate length, roughly..., rice vinegar, fish sauce, it becomes ‘ yasai korokke (... On the sake and the key ingredients with flavouring it will be OK to shape croquettes ago Austin. This be and stir to evenly season the prawn flavours in the sauce is too soft shape! Tablespoons of the potatoes in a frying pan over low heat well with the crumbled bacon and to... Degrees F ( 190 degrees C ) stirring constantly ensuring the roux two! 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Cover with fresh water the crumbled bacon fresh medium size prawns/shrimps in shell prawns cool down, deep. Up to the appropriate length, then into the béchamel mixture becomes a..., peanut oil, or in your bento lunch oil in a or... Or after deep frying or after deep frying in either type of soup, half! You will find that the mixture with cling wrap and microwave at 600 W for 4-5 min and mix in. With plastic wrap and place them in a deep fry for 4 minutes or potatoes... Then adjust to medium-low, and increase heat to high the recipe card deep fried.! The rich creamy flavour without pouring a sauce over the top inside of croquette. Only fry croquettes for about a couple of things you can do to make cabbage. Per croquette ), then mix into to the béchamel sauce, it ’ s recipe, can be bit..., heat 1/2-inch of vegetable oil ( about 2 cups ) over medium-high to.
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