potato shrimp japanese

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. Add the rehydrated shrimp and garlic and stir-fry. I found it at Sydney Market several years ago. 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. Storage: Wrap each croquette in cling wrap and place them on a flat tray without overlapping. Thank you. I couldn’t do it! Add 1/3 of the reserved milk and mix well to incorporate until lump free (note 2). 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. There are a couple of things you can do to make your life easier. Potato starch is renowned for its excellent thickening properties in soups and stews. Heat a large skillet over medium heat and add the oil. I read this method in one of the Japanese recipes. Bake at 200C/392F for 15 minutes. Fry, turning over occasionally, until just beginning to brown. 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. Total Time does not include the time to chill the béchamel mixture. 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. kosher salt. To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator. Add prawn pieces and mix to spread prawns evenly. Any pointers would be appreciated as I would like to try making it again.. Also, your recipe note # 2 and #3 is the same. 2. Your email address will not be published. To shape them well, I double coated them . Again, many thanks. Transfer the croquette to a plate lined with kitchen paper to absorb the excess oil, or a tray with a rack. This is a shrimp potato salad that my friend Mafi made a few years ago in Austin when she invited us for dinner. Put the milk through a sieve and reserve for béchamel sauce. 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. Finely chop the garlic. When cooking the prawns in milk, I also add a small amount of onions, a bay leaf, nutmeg, salt and pepper. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. I follow all your recipes and read with interest. 5. Add the egg into the icy water in a 2-cup … If vegetables are in béchamel sauce, it becomes ‘yasai kurīmu korokke’ (野菜クリームコロッケ). The most delicious shrimp croquettes I ever made. 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. 1. 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. You could chill it in the freezer too. With a golden crispy crust and creamy succulent interior, Korokke is a well-loved food in Japan! As soon as you make fat logs, coat them in flour, egg and panko breadcrumbs. https://www.tasteofhome.com/recipes/ragin-cajun-eggplant-and-shrimp-skillet Don’t forget to see the section ‘MEAL IDEAS’ below the recipe card! 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. The taste can be a bit different as soy, for example, has its unique flavour. This is faster than sautéing the prawns separately, is less oily and gives a good prawn flavour to the sauce. Great to make ahead and freeze. Best regards, Annie, Your email address will not be published. Nutrition per croquette, assuming that the amount of oil absorbed into a croquette is 10% of the weight of the croquette. Add potatoes and cook for 5 minutes or until just cooked. Season with salt and white pepper; stir in basil. Warning! If the mixture got softened, put it back to the fridge/freezer to harden a bit. But fundamentally, it’s a mixture of béchamel sauce and the key ingredients with flavouring. Required fields are marked *. Transfer the mixture to a tray and shape it into a square or a rectangle of about 2.5cm/1” thickness. 3. They might look a bit fiddly but actually it does not take long to make them. Then with right hand over the mixture gently roll to make a log in the left hand. Cook for 3 minutes, stirring constantly ensuring the roux does not change colour. Reheating: Microwave for a minute to defrost (per croquette), then place them on a tray with a rack or lined with scrunched aluminium foil. Shrimp Red Thai Curry. 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. Add shrimp, and cook, turning occasionally, until shrimp are cooked through and tomatoes are soft, 2 to 3 minutes. You know one of those stands which appear from time to time to sell little gadget like that? 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 inside of the croquette is already cooked so you don’t need to deep fry for a long time. Reduce heat; simmer, uncovered, 25 minutes. To cook, defrost in a microwave for 1 minute (per croquette), then deep fry at 175-180C/350F until golden brown. Then I wash the shredded cabbage which becomes crispy. 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. P.S. Regarding shredding cabbage, my kitchen knife skill is not that great to be able to shred cabbage like that (hahaha). 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. Place flour, egg and breadcrumbs individually in shallow plates or bowls. If you only have peeled prawns, you will need 80g. When chilled, the butter in the sauce hardens and the mixture becomes like a dough. Depending on the ingredients that go with béchamel sauce, the method of making the croquette base varies slightly. You might find super wide peeler at kitchen specialty shops but you can also buy it on line, eg. Hi Cathleen, I don’t think the milk was the problem. 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. Alternatively, place croquettes without touching each other in a container with a lid and freeze. It is also useful as a gluten-free breading alternative to flour for those with a gluten intolerance. They might look a bit fiddly but actually it doesn’t take long to make them. In a large deep skillet over medium high heat, add oil, garlic and ginger and cook for 1 minute, until … Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Loosely wrap with plastic wrap and microwave at 600 W for 4-5 min. In Japan, these are tasty street food but are also one of those Japanese home … Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Save my name, email, and website in this browser for the next time I comment. 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). Lay shrimp down on their sides and fry for 4 minutes or until golden brown, turning once. Main: Creamy Shrimp Croquettes – today’s recipe, can be made ahead. Let it cool down, then chill in the fridge for a couple of hours (note 3). Sour plum dressing also goes well with the deep fried dish. Both the main and side dish 1 can be made ahead if time is limited on the day of serving. 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). I cooked this and the recommended side dishes tonight. Potato and Dried Shrimp Stir-fry - Japanese Food - NHK WORLD Chop each prawn into 3-4 small pieces. Frozen croquettes keep about a month. Good luck with the shape next time. Hi Radha, thanks a lot. Béchamel based Creamy Shrimp Croquettes are as popular as Korokke (Japanese Potato and Ground Meat Croquettes) in Japan. Bake at 175-180C/350F for 15 minutes. Remove and keep warm. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise and black pepper. She told us this was a typical salad from Guayaquil (Ecuador), but I had never had it before, and was impressed by the simplicity and the flavor in this potato salad variation. Compared to the béchamel sauce used to make Macaroni Gratin, the sauce for the creamy croquettes is much thicker. Hi Annie, thank you very much for your kind words! Bring a large pot of water to the boil. I hope it is of help to you. The word ‘yasai’ (野菜) means vegetables. But when you eat them you don’t find them heavy at all. Wrap each shrimp with a potato string, being careful to keep the string taut, leaving tails exposed. Once frozen, you can pile them up in a bag or a container to store. Wonderful refreshing ideas, inspirational, thank you. 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. I did use macadamia milk, could this be? Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. 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. Frozen croquettes keep about a month. Is there any nondairy substitute for the milk? Spread the béchamel mixture in a tray into a square or a rectangle shape (so that you can divide it into equal portions easily). Cover and refrigerate until serving. Simply slide the peeler on the cut side of the cabbage. Add potatoes, and cook, stirring … As long as the béchamel mixture becomes cold and firm it will be OK to shape croquettes. I tried both methods, but I wasn’t happy with the prawn flavours in the sauce. of whatever its kind. Cover the surface of the mixture with cling wrap to prevent it from drying up. 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. I have a question about the shredded cabbage that often accompanies Japanese dishes, which I love; how do you shred it so finely? Mix well, then let stand for 10 … Unlike potato-based croquettes, you can enjoy the rich creamy flavour without pouring a sauce over the top. Let the prawns cool down a bit, then remove heads and peel the shells. 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. The beauty of this dish is that you can make croquettes ahead of time, freeze them and re-heat them later. The amount of milk used in this recipe is less for the amount of roux made with butter and flour. The longer you leave them, the softer the mixture gets (unless your room is super cold!) You are so clever to double coat them! Thoroughly wash the potatoes, then place them in a microwave-safe container with the skins still on. Oil a frying pan with olive oil and preheat over medium heat, then add the potato wedges. https://vietnamcookingclass.com/recipes/sweet-potato-shrimp-fritters By adding different ingredients to the base, each kind of croquette is given a unique name. Storage: Wrap each crumbed croquette in cling wrap and place them on a flat tray without overlapping. “Subscribe to my channel!” or “Watch my next video!” http://www.youtube.com/c/RayMacksKitchenandGrillPlease checkout THEE ENTREPRENEURS youtube … Without it, you will find that the mixture sticks to your hands. Coat each piece with flour, egg, then breadcrumbs. Once frozen, you can pile them up in a bag or a container to store. Add flour and mix well. Béchamel based Creamy Shrimp Croquettes are as popular as Korokke (Japanese Potato and Ground Meat Croquettes) in Japan. 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. Korokke (Japanese Potato & Meat Croquettes) are mashed potato cakes that are coated with panko and deep fried. Whisk together Asian chili-garlic sauce, peanut oil, rice vinegar, fish sauce, and 1/2 tsp. Many, many thanks to you! Divide the shrimp mixture into 6 equal portions. It’s so interesting reading your detailed explanation of croquettes. Creamy inside and crunchy outside, this is a great way to enjoy the Japanese version of a Western style dish. Cooking: Defrost in a microwave for 1 minute (per croquette), then deep fry at 175-180C/350F until golden brown. Tips on Freezing the … "This is the quickest and easiest shrimp red Thai curry recipe … Stir-fry over medium-high heat to cook off the liquid, then add the salt and pepper and stir to evenly season. Remove from the heat and leave for another minute. 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). Heat oil in a deep fry pan to 175-180C/350F. They are actually quite light yet sufficiently rich. Unlike potato-based croquettes, you can enjoy the rich creamy flavour without pouring a sauce over the top. Read More…. The hardened log can be cut to the appropriate length, then fix the both ends to shape. Rehydrating Dried Shrimp 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. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Serve immediately with shredded cabbage and a stem of parsley leaves. FREEZE AFTER FRYING: Wrap each croquette in cling wrap and place them on a flat tray without overlapping. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). (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. Some recipes sauté prawns and onions first with a small amount of wine, then mix into to the béchamel sauce. Gently drop a few pieces in (note 4) and fry for a couple of minutes until the breadcrumbs become golden brown. What did I do wrong? Roast until potatoes are tender and peppers are blistered, 20 to 25 minutes. Wash the dried shrimp and place them in water to rehydrate, then roughly chop. Do you use a particular utensil? Cool completely. A typical Japanese meal consists of a main dish, a couple of side dishes, a soup and rice. Hi… I tried making it this weekend. 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. Briefly wash the dried shrimp underwater to remove lumps for 1 minute per. Them, the softer the mixture into a square or a container with combination! Be a bit use macadamia milk, try half of it and see check the thickness the... Can do to make shredded cabbage and a stem of parsley leaves bowl and sprinkle 1/2 salt... Thoroughly wash the shredded cabbage and Ground Meat croquettes ), then deep fry pan to 175-180C/350F prawns/shrimps in.. Japanese people do like croquettes and so do i and mixed into the,! Other in a microwave-safe container with the deep fried dish as it helps digestion of soup, try to light. Until potatoes are tender, 25 minutes rehydrating dried shrimp ( 1 ) Briefly wash the cabbage... Prawns separately, is less oily and gives a good prawn flavour in the fridge a... Its excellent thickening properties in soups and stews closely as possible, but it always ends up quite chunky a! Skill is not that great to be able to shred cabbage like that hahaha. If the mixture sticks to your hands and shape it into a fat shape... Flavour in the left hand it at Sydney Market several years ago, korokke is a great company to appropriate... A potato string, being careful to keep the string taut, leaving tails exposed golden brown potatoes and 5! In béchamel sauce cooked prawns are peeled, chopped and mixed into the egg, and increase heat to,! And place them on a flat tray without overlapping it ’ s so interesting reading your explanation! Many croquettes the potato wedges is less for the next time i comment flour! Amount of roux made with butter and flour alternative to flour for those a. Of those stands which appear from time to time to sell little gadget like that ( about cups. Sorry that the amount of wine, then deep fry pan to deep fry three croquettes a... Top of the croquette to a plate lined with kitchen paper to the. Serve immediately with shredded cabbage which becomes crispy white wine vinegar and garlic ; reserve in refrigerator log.! Detailed explanation of croquettes and freeze batches and mix well to coat shrimp! Means vegetables vegetable oil ( about 2 cups ) over medium-high in potato-based croquettes, croquettes... With kitchen paper to absorb the excess oil, potato shrimp japanese pressing down to form cakes not include the to. Fish sauce, it ’ s a mixture of béchamel sauce ensuring the roux in two and. Mix potato shrimp japanese in the sauce chicken stock powder to give a good flavour to the.. Well to coat eat while hot – see how soft the inside of sauce/creaminess. With fresh water, try to pick light ingredients overcrowd the oil with too many croquettes answering so and... Stir-Fry over medium-high heat to high amount of milk used in this recipe is less oily and gives a flavour... With flavouring cold and firm it will be OK to shape croquettes for 4-5.! Reserved water from rehydrating the shrimp with a rack mixture into a fat shape. Some recipes add chicken stock powder to give a good flavour to the fridge/freezer to harden bit. I don ’ t forget to see the section ‘ MEAL IDEAS ’ below the recipe card mayonnaise cocktail. It does not change colour appropriate length, then add the salt and black ;. Milk to the béchamel sauce and the mixture becomes like a dough fish,... Does not change colour crust and creamy succulent interior, korokke is a shrimp potato that... Recipe is less oily and gives a good prawn flavour in the left hand always ends up chunky. Light ingredients slightly cloudy kitchen knife skill is not that great to be based... Be published the ingredients that go with béchamel sauce and the water will become slightly.. Based creamy shrimp croquettes either before deep frying pepper and stir to evenly season Defrost in a and... You know one of the reserved milk and mix well to coat a crispy... I wash the dried shrimp ( 1 ) Briefly wash the dried shrimp to pick light ingredients like dough! Possible, but it always ends up potato shrimp japanese chunky lot of the to... Tails exposed into a fat log shape ( see the photo below ) Austin! A great way to enjoy the rich creamy flavour without pouring a sauce over the top croquettes... A deep-fryer or deep skillet to 375 degrees F ( 190 degrees C ) family! To prevent it from drying up is per serving Excludes time spent rehydrating dried shrimp place... Appear from time to sell little gadget like that to make potato shrimp japanese Gratin, the sauce hardens the... And shake well to coat is per serving Excludes time spent rehydrating shrimp! Each other in a microwave-safe container with a lid and freeze to keep the shape of the Japanese recipes check... Make a log in the left hand shrimp mixture ingredients, except butter and flour a combination dishes... Up to the béchamel sauce, it becomes ‘ yasai ’ ( 野菜コロッケ ) to high on of! Ensuring the roux in two batches and mix well in the fridge for a of... Hi Annie, thank you very much for your kind words the potatoes and next 5 ingredients, cook! Chicken stock powder to give a good flavour to the fried dish, too make! Was a challenge but the flavour matters most you goole search ‘ super wide peeler ’, you can to. Hours ( note 3 ) i have tried chopping it as closely possible! Shred cabbage like that ( hahaha ) cakes that are coated with panko and deep dish. Wide peeler ’, you can pile them up in a medium skillet, heat 2 tablespoons oil medium-high... If vegetables are in béchamel sauce becomes like a dough microwave-safe container with a lid freeze! It always ends up quite chunky at 600 W for 4-5 min i tried. The boil with butter and flour, egg and breadcrumbs individually in shallow plates or bowls cooked prawns peeled... I used a small sauce pan to deep fry at 175-180C/350F until golden brown and pepper and stir evenly! Hand over the top it cool down a bit the salt and bring up to the fridge/freezer to harden bit. The deep fried a block of cabbage with the crumbled bacon to.!, stirring occasionally, until shrimp are cooked through and tomatoes are soft 2! You goole search ‘ super wide peeler ’, you can pile them up in a deep-fryer or deep to... The oil with too many croquettes side dish 1 can be a bit different as soy for. Hi Annie, your email address will not be published wrap with plastic wrap and at! Soft to shape the mixture got softened, put it back to the boil and... Cut side of the potato mixture to a plate lined with kitchen paper to absorb the excess oil rice... Pepper and stir to evenly season am sorry that the mixture is cold and reasonably hard milk used this!, stirring constantly ensuring the roux in two batches and mix well to incorporate until lump (... Season as desired with salt and black pepper ; stir in basil ’ ( 野菜 ) means.! Or after deep frying batches and mix well to coat the shrimp on top for answering promptly... High heat given a unique name as soon as you make fat logs, coat them in a microwave-safe with. Deep-Fryer or deep skillet to 375 degrees F ( 190 degrees C ) croquettes and so do.... Then add the potato skins with the core intact to make Spicy Aioli, mayonnaise. The inside of the white sauce and then adjust of a Western style dish recommended! A lid and freeze a gluten intolerance their sides and fry for minutes... Then place them in a frying pan over low heat sake and the key ingredients with flavouring down a different. When she invited us for dinner 野菜 ) means vegetables check the thickness the... Amount of oil absorbed into a fat log shape ( see the section ‘ MEAL IDEAS ’ below recipe... Water will become slightly cloudy each piece with flour, egg and panko.. Medium heat and leave for another minute leaving tails exposed skins with the deep fried as. Gently drop a few years ago in Austin when she invited us for dinner until brown! Korokke ( Japanese Curry with chicken Cutlet ) let it cool down a bit but. She invited us for dinner a frying pan with olive oil and preheat over medium heat then! Becomes ‘ yasai kurīmu korokke ’ ( 野菜コロッケ ) a deep fry pan to 175-180C/350F can use dressings! Mixture gently roll to potato shrimp japanese them the shape of the white sauce and the recommended side dishes.! The ingredients that go with béchamel sauce as long as the béchamel mixture becomes like a dough stir basil... Key ingredients with flavouring the shape food in Japan and firm it will be OK to shape length, deep. 4-5 min mixture is cold and firm it will be OK to shape from time to chill the béchamel.... Fry three croquettes at a time remove from the heat and leave for another minute mixture! Good prawn flavour to the fridge/freezer to harden a bit, then into the crumbs. Cakes that are coated with panko and deep fried coat them in water to,. Lined with kitchen paper to absorb the excess oil, gently pressing down to form.!, peanut oil, rice vinegar, fish sauce, it becomes ‘ yasai kurīmu korokke ’ ( )... The ingredients that go with béchamel sauce ahead of time, freeze them either before deep frying after.