Once frozen, you can pile them up in a bag or a container to store. I was born and raised in Japan and migrated to Australia with my family in 1981. When they become fragrant, sprinkle on the sake and the reserved water from rehydrating the shrimp. When cooking the prawns in milk, I also add a small amount of onions, a bay leaf, nutmeg, salt and pepper. Fry, turning over occasionally, until just beginning to brown. Add the Creamy Shrimp Mixture ingredients, except butter and flour, to a saucepan and heat over … Warning! Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). So needless to say a lot of the sauce/creaminess got wasted. Put the milk through a sieve and reserve for béchamel sauce. If you only have peeled prawns, you will need 80g. Gently drop a few pieces in (note 4) and fry for a couple of minutes until the breadcrumbs become golden brown. Season as desired with salt and black pepper; reserve. Place the dried shrimp in a bowl and add roughly twice as much water as the volume of the shrimp, and let sit 30-60 min to rehydrate. 6. Add 1/3 of the reserved milk and mix well to incorporate until lump free (note 2). Oil your hands and shape each portion into a fat log shape. Drain. Béchamel based Creamy Shrimp Croquettes are as popular as Korokke (Japanese Potato and Ground Meat Croquettes) in Japan. When thinking of Japanese flavors, most people will automatically think of foods like sushi or sashimi, tempura or ramen, or even kaiseki cuisine. Good luck with the shape next time. If required, use a whisk to remove lumps. The taste can be a bit different as soy, for example, has its unique flavour. : shredded cabbage could scatter everywhere. Your email address will not be published. Cover the surface with cling wrap to prevent it from drying and chill it. To reheat, microwave for a minute (per croquette) to defrost, then place them on a tray lined with scrunched aluminium foil. Excludes time spent rehydrating dried shrimp. Fry potatoes in 3 T olive oil until browned and tender. Serve immediately with shredded cabbage and a stem of parsley leaves. I used a small sauce pan to deep fry three croquettes at a time. Unlike potato-based croquettes, you can enjoy the rich creamy flavour without pouring a sauce over the top. There are a couple of things you can do to make your life easier. 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). Add potatoes, onions and parsley. Bake at 200C/392F for 15 minutes. You can freeze them either before deep frying or after deep frying. Do you use a particular utensil? “Subscribe to my channel!” or “Watch my next video!” http://www.youtube.com/c/RayMacksKitchenandGrillPlease checkout THEE ENTREPRENEURS youtube … Potato and Dried Shrimp Stir-fry - Japanese Food - NHK WORLD Read More…. It’s good but my mixture was still very wet . 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. reserved water from rehydrating dried shrimp. I use a super wide peeler. A typical Japanese meal consists of a main dish, a couple of side dishes, a soup and rice. Shrimp Red Thai Curry. To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator. Let it cool down, then chill in the fridge for a couple of hours (note 3). Cool completely. Mix well, then let stand for 10 … Place new potatoes and a dash salt in a large saucepan. Some recipes add chicken stock powder to give a good flavour to the béchamel sauce. Then I wash the shredded cabbage which becomes crispy. Wrap each shrimp with a potato string, being careful to keep the string taut, leaving tails exposed. Frozen croquettes keep about a month. Add shrimp, and cook, turning occasionally, until shrimp are cooked through and tomatoes are soft, 2 to 3 minutes. I have tried chopping it as closely as possible, but it always ends up quite chunky. Some recipes sauté prawns and onions first with a small amount of wine, then mix into to the béchamel sauce. 5. I follow all your recipes and read with interest. When the milk starts simmering gently, turn the heat down to low and simmer for a minute or until the prawns become red and curled up. I have a question about the shredded cabbage that often accompanies Japanese dishes, which I love; how do you shred it so finely? Béchamel based Creamy Shrimp Croquettes are as popular as Korokke (Japanese Potato and Ground Meat Croquettes) in Japan. This is a shrimp potato salad that my friend Mafi made a few years ago in Austin when she invited us for dinner. Alternatively, place croquettes without touching each other in a container with a lid and freeze. You know one of those stands which appear from time to time to sell little gadget like that? The amount of milk used in this recipe is less for the amount of roux made with butter and flour. Hi… I tried making it this weekend. I read this method in one of the Japanese recipes. Do not overcrowd the oil with too many croquettes. The soup does not have to be miso based but in either type of soup, try to pick light ingredients. 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. Oil your hands to shape the mixture into a fat log shape (see the photo below). In a large deep skillet over medium high heat, add oil, garlic and ginger and cook for 1 minute, until … 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. 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 %. 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. Maybe I needed more roux? I couldn’t do it! Calorie count is per serving Chill the mixture in the fridge or freezer. 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). But when you eat them you don’t find them heavy at all. Do not overcrowd the oil with too many croquettes. What did I do wrong? Again, many thanks. Hi Annie, thank you very much for your kind words! Korokke (Japanese Potato and Ground Meat Croquettes), Katsu Curry (Japanese Curry with Chicken Cutlet). 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. Wash the dried shrimp and place them in water to rehydrate, then roughly chop. While oil is heating up, start preparing the tempura batter. kosher salt. Reheating: Microwave for a minute to defrost (per croquette), then place them on a tray with a rack or lined with scrunched aluminium foil. Frozen croquettes keep about a month. In a large bowl, toss shrimp with lemon juice; refrigerate. Melt butter in a frying pan over low heat. From the nutrition perspective, Creamy Shrimp Croquettes are slightly higher calories than Korokke (Japanese Potato and Ground Meat Croquettes), possibly because of the amount of butter and milk included in the béchamel sauce. Cover and refrigerate until serving. You need to have a block of cabbage with the core intact to make shredded cabbage. (The ones above are baked).Also, this recipe of Shrimp and Potato Croquettes (Bengali Style Shrimp Cutlet) can be made in advance and can also be frozen for about a month.. Thank you. Bring a large pot of water to the boil. You can freeze Creamy Shrimp Croquettes either before deep frying or after deep frying. Add the remaining milk to the roux in two batches and mix well in the same way. 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. Nutrition per croquette, assuming that the amount of oil absorbed into a croquette is 10% of the weight of the croquette. You are so clever to double coat them! Let the prawns cool down a bit, then remove heads and peel the shells. Any pointers would be appreciated as I would like to try making it again.. Also, your recipe note # 2 and #3 is the same. Reserve the water used to rehydrate the shrimp. They were delicious. P.S. Cover with cold water; bring to boiling. Finely chop the garlic. To shape them well, I double coated them . Coat each piece with flour, egg, then breadcrumbs. Thanks for answering so promptly and for the great information Yumiko, I will try and hunt one down. Add prawn pieces and mix to spread prawns evenly. Hi Cathleen, I don’t think the milk was the problem. Add the rehydrated shrimp and garlic and stir-fry. Remove and cut each into 6-8 wedges. The most delicious shrimp croquettes I ever made. In Japan, these are tasty street food but are also one of those Japanese home … Add 1 teaspoon salt and bring up to the boil. "This is the quickest and easiest shrimp red Thai curry recipe … With a golden crispy crust and creamy succulent interior, Korokke is a well-loved food in Japan! (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. FREEZE BEFORE FRYING: Wrap each crumbed croquette in cling wrap and place them on a flat tray without overlapping. Thoroughly wash the potatoes, then place them in a microwave-safe container with the skins still on. Total Time does not include the time to chill the béchamel mixture. So delicious with rice and salad, or in your bento lunch. Add potatoes, and cook, stirring … Best to eat while hot – see how soft the inside of the croquette is! I did manage to make it happen (into croquette balls) but boy it seems like I am battering my hands instead of the mixture. Cook for 3 minutes, stirring constantly ensuring the roux does not change colour. Divide the shrimp mixture into 6 equal portions. Then with right hand over the mixture gently roll to make a log in the left hand. https://vietnamcookingclass.com/recipes/sweet-potato-shrimp-fritters Reduce heat to medium-low, and cook, stirring occasionally, 25 minutes or until potatoes are tender. Stuff the potato skins with the filling, mounding any extra on top. They are actually quite light yet sufficiently rich. Great to make ahead and freeze. They might look a bit fiddly but actually it does not take long to make them. You only fry croquettes for about a couple of minutes at 175-180C/350F until the breadcrumbs become golden brown. I thought of freezing the mixture solid but then it might get watery. Oil a frying pan with olive oil and preheat over medium heat, then add the potato wedges. You could chill it in the freezer too. FREEZE AFTER FRYING: Wrap each croquette in cling wrap and place them on a flat tray without overlapping. Remove and keep warm. Main: Creamy Shrimp Croquettes – today’s recipe, can be made ahead. 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. Close the bag and shake well to coat the shrimp with starch. Regarding shredding cabbage, my kitchen knife skill is not that great to be able to shred cabbage like that (hahaha). Simply slide the peeler on the cut side of the cabbage. It is also useful as a gluten-free breading alternative to flour for those with a gluten intolerance. (1) Briefly wash the dried shrimp underwater to remove any unwanted debris, then strain. Season with salt and white pepper; stir in basil. 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. Many, many thanks to you! Korokke (Japanese Potato & Meat Croquettes) are mashed potato cakes that are coated with panko and deep fried. After that, squeeze the both ends of the log using the thumb and the index finger of your right hand while squeezing the left fingers to keep the round log shape. If you goole search ‘super wide peeler’, you will find other brands, too. Required fields are marked *. 1. Creamy inside and crunchy outside, this is a great way to enjoy the Japanese version of a Western style dish. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. It’s so interesting reading your detailed explanation of croquettes. The beauty of this dish is that you can make croquettes ahead of time, freeze them and re-heat them later. Loosely wrap with plastic wrap and microwave at 600 W for 4-5 min. Add potatoes and cook for 5 minutes or until just cooked. 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). Heat oil in a deep fry pan to 175-180C/350F. But if you prefer, you can use other dressings. You might find super wide peeler at kitchen specialty shops but you can also buy it on line, eg. Don’t forget to see the section ‘MEAL IDEAS’ below the recipe card! Gently smash potatoes; transfer to … I try to come up with a combination of dishes with a variety of flavours, colours, textures and make-ahead dishes. Wonderful refreshing ideas, inspirational, thank you. Is there any nondairy substitute for the milk? They might look a bit fiddly but actually it doesn’t take long to make them. Add the egg into the icy water in a 2-cup … and this will make it more difficult to keep the shape. Once frozen, you can pile them up in a bag or a container to store. Sour plum dressing also goes well with the deep fried dish. 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. If vegetables are in béchamel sauce, it becomes ‘yasai kurīmu korokke’ (野菜クリームコロッケ). Stir-fry over medium-high heat to cook off the liquid, then add the salt and pepper and stir to evenly season. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Lay shrimp down on their sides and fry for 4 minutes or until golden brown, turning once. Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise and black pepper. 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. 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. Without it, you will find that the mixture sticks to your hands. Place the potatoes in a saucepan and cover with fresh water. Hi Radha, thanks a lot. The cooked prawns are peeled, chopped and mixed into the béchamel sauce. 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. (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 croquette in cling wrap and place them on a flat tray without overlapping. Add flour and mix well. By adding different ingredients to the base, each kind of croquette is given a unique name. Tips on Freezing the … Potato starch is renowned for its excellent thickening properties in soups and stews. The word ‘yasai’ (野菜) means vegetables. The longer you leave them, the softer the mixture gets (unless your room is super cold!) For example, mixed vegetables in potato-based croquettes are called ‘yasai korokke’ (野菜コロッケ) . Cooking: Defrost in a microwave for 1 minute (per croquette), then deep fry at 175-180C/350F until golden brown. The rehydrated shrimp will be somewhat larger than when dried, roughly 1.5-2 times their original weight, and will have a somewhat orange color to them. Add potatoes and next 5 ingredients, and increase heat to high. Bake at 175-180C/350F for 15 minutes. 4. Daikon is a great company to the fried dish as it helps digestion. Place flour, egg and breadcrumbs individually in shallow plates or bowls. Cover the surface of the mixture with cling wrap to prevent it from drying up. I tried both methods, but I wasn’t happy with the prawn flavours in the sauce. To cook, defrost in a microwave for 1 minute (per croquette), then deep fry at 175-180C/350F until golden brown. But fundamentally, it’s a mixture of béchamel sauce and the key ingredients with flavouring. Chop each prawn into 3-4 small pieces. When adding the last batch of milk, try half of it and see check the thickness of the white sauce and then adjust. If the mixture got softened, put it back to the fridge/freezer to harden a bit. Quantity of milk should be the same. 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. 3 In a medium skillet, heat 1/2-inch of vegetable oil (about 2 cups) over medium-high heat to 350 degrees. Japanese croquettes, prawn croquettes, seafood croquettes, shrimp croquettes, fresh medium size prawns/shrimps in shell. Remove from the heat and leave for another minute. Transfer the mixture to a tray and shape it into a square or a rectangle of about 2.5cm/1” thickness. Depending on the ingredients that go with béchamel sauce, the method of making the croquette base varies slightly. As long as the béchamel mixture becomes cold and firm it will be OK to shape croquettes. The hardened log can be cut to the appropriate length, then fix the both ends to shape. When chilled, the butter in the sauce hardens and the mixture becomes like a dough. 2. Bring to a boil. Heat a large skillet over medium heat and add the oil. Hi David, I am sorry that the shape of the croquettes was a challenge but the flavour matters most! Rehydrating Dried Shrimp 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. 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. 3. I found it at Sydney Market several years ago. The shrimp will swell and soften, and the water will become slightly cloudy. I cooked this and the recommended side dishes tonight. 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. 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. The inside of the croquette is already cooked so you don’t need to deep fry for a long time. That go with béchamel sauce best to eat while hot – see how the. 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