Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, creamy prawn ‘korokke’. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Creamy Prawn ‘Korokke’ is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Creamy Prawn ‘Korokke’ is something that I’ve loved my whole life. They are nice and they look wonderful.
'Korokke' is a deep fried potato cake coated with Panko Crumbs, originally related to a French dish 'Croquette'. Because these 'Creamy Prawn Korokke' are very soft, a unique technic is needed. Yoshoku 洋食 is Japan's Western-influenced cooking which Feel free to change the ingredients to non-dairy or vegetarian.
To begin with this recipe, we have to first prepare a few ingredients. You can cook creamy prawn ‘korokke’ using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Creamy Prawn ‘Korokke’:
- Take 5-6 Large Potatoes *dry & fluffy types are better
- Get 200-250 g Prawns (Raw OR Cooked)
- Prepare 1 Onion *finely chopped, save 2 tablespoons
- Take 1 clove Garlic *finely chopped
- Make ready 1 tablespoon Butter
- Make ready 1/4 cup Japanese Mayonnaise
- Prepare 1/4 cup Frozen Peas & Corn
- Make ready Salt & White Pepper
- Take Flour
- Prepare Egg(s)
- Get Panko Bread Crumbs
- Prepare Vegetable Oil for deep frying
Korokke (コロッケ, potato and ground meat croquette) is one of the very popular Japanese home cooking Korokke - a fantastic Japanese recipe: deep fried and panko coated potato croquettes. This creamy prawn curry cooked in coconut gravy with warm spices is a north Indian food delicacy that is often eaten with traditional Jeera rice. The creamy prawn crole is a microwaved preparation of prawn cooked with milk and sour cream. Flavored with curry powder, garlic and shallots, the creamy prawn creole is prepared with green.
Steps to make Creamy Prawn ‘Korokke’:
- Clean the Raw Prawns and cut into 1cm pieces. If you use Cooked Prawns, simply cut them into 1cm pieces and set aside.
- 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.
- Meanwhile, peel Potatoes and cut into small pieces. Cook in salted water until soft. Drain very well and mash.
- 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.
- 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.
- Coat with Flour, then dip in lightly whisked Egg(s) to coat, and finally coat with Panko Crumbs.
- 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.
We are making Korokke Pan with crispy deep-fried batter. Freshly made korokke goes great with cabbage and toasted bread. The korokke is fried perfectly crisp. Marion's Kitchen Previous Next INGREDIENT Creamy Sri Lankan Prawn Curry European Print This. Chicken korma is an extremely popular dish.
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