Creamy Prawn ‘Korokke’

Name: Creamy Prawn ‘Korokke’
Yield: 12 to 16 servings
Cuisine: British
Ingredients: 5-6 Large Potatoes *dry & fluffy types are better; 200-250 g Prawns (Raw OR Cooked); 1 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; Salt & White Pepper; Flour; Egg(s); 'Panko' Breadcrumbs; Vegetable Oil for deep frying

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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.

Hiroko Liston @hirokoliston

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Ingredients

12 to 16 servings

5-6Large Potatoes *dry & fluffy types are better
200-250 gPrawns (Raw OR Cooked)
1Onion *finely chopped, save 2 tablespoons
1 cloveGarlic *finely chopped
1 tablespoonButter
1/4 cupJapanese Mayonnaise
1/4 cupFrozen Peas & Corn
Salt & White Pepper
Flour
Egg(s)
'Panko' Breadcrumbs
Vegetable Oil for deep frying

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Steps

1

Clean the Raw Prawns and cut into 1cm pieces. If you use Cooked Prawns, simply cut them into 1cm pieces and set aside.
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.
3

Meanwhile, peel Potatoes and cut into small pieces. Cook in salted water until soft. Drain very well and mash.
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.
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.
6

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