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 %. 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. (1) Briefly wash the dried shrimp underwater to remove any unwanted debris, then strain. Do not overcrowd the oil with too many croquettes. Cover the surface with cling wrap to prevent it from drying and chill it. Thanks for answering so promptly and for the great information Yumiko, I will try and hunt one down. Simply slide the peeler on the cut side of the cabbage. (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. In a large deep skillet over medium high heat, add oil, garlic and ginger and cook for 1 minute, until … Add prawn pieces and mix to spread prawns evenly. Rehydrating Dried Shrimp Chill the mixture in the fridge or freezer. I tried both methods, but I wasn’t happy with the prawn flavours in the sauce. Fry, turning over occasionally, until just beginning to brown. This is only possible while the mixture is cold and reasonably hard. They might look a bit fiddly but actually it doesn’t take long to make them. 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. While oil is heating up, start preparing the tempura batter. 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 chilled, the butter in the sauce hardens and the mixture becomes like a dough. I cooked this and the recommended side dishes tonight. Drain. But I would like to know how you get nicely shaped croquettes. Hi David, I am sorry that the shape of the croquettes was a challenge but the flavour matters most! A typical Japanese meal consists of a main dish, a couple of side dishes, a soup and rice. They are actually quite light yet sufficiently rich. When adding the last batch of milk, try half of it and see check the thickness of the white sauce and then adjust. I was born and raised in Japan and migrated to Australia with my family in 1981. You can freeze Creamy Shrimp Croquettes either before deep frying or after deep frying. When cooking the prawns in milk, I also add a small amount of onions, a bay leaf, nutmeg, salt and pepper. Don’t forget to see the section ‘MEAL IDEAS’ below the recipe card! Once frozen, you can pile them up in a bag or a container to store. Total Time does not include the time to chill the béchamel mixture. To reheat, microwave for a minute (per croquette) to defrost, then place them on a tray lined with scrunched aluminium foil. 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. Frozen croquettes keep about a month. Hi Cathleen, I don’t think the milk was the problem. Main: Creamy Shrimp Croquettes – today’s recipe, can be made ahead. You are so clever to double coat them! The prawn flavour in the milk will not be as intense. I hope it is of help to you. The word ‘yasai’ (野菜) means vegetables. The shrimp will swell and soften, and the water will become slightly cloudy. You can freeze them either before deep frying or after deep frying. The soup does not have to be miso based but in either type of soup, try to pick light ingredients. Potato and Dried Shrimp Stir-fry - Japanese Food - NHK WORLD Reserve the water used to rehydrate the shrimp. Wash the dried shrimp and place them in water to rehydrate, then roughly chop. Spread the béchamel mixture in a tray into a square or a rectangle shape (so that you can divide it into equal portions easily). Once frozen, you can pile them up in a bag or a container to store. Reheating: Microwave for a minute to defrost (per croquette), then place them on a tray with a rack or lined with scrunched aluminium foil. Bring a large pot of water to the boil. Add potatoes and cook for 5 minutes or until just cooked. Calorie count is per serving 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. This is a shrimp potato salad that my friend Mafi made a few years ago in Austin when she invited us for dinner. As long as the béchamel mixture becomes cold and firm it will be OK to shape croquettes. Remove and cut each into 6-8 wedges. It’s good but my mixture was still very wet . Japanese people do like croquettes and so do I. Add flour and mix well. Alternatively, place croquettes without touching each other in a container with a lid and freeze. Place the potatoes in a saucepan and cover with fresh water. You could chill it in the freezer too. https://vietnamcookingclass.com/recipes/sweet-potato-shrimp-fritters Save my name, email, and website in this browser for the next time I comment. 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! Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. 5. Do not overcrowd the oil with too many croquettes. The taste can be a bit different as soy, for example, has its unique flavour. I have tried chopping it as closely as possible, but it always ends up quite chunky. 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. 3. Storage: Wrap each croquette in cling wrap and place them on a flat tray without overlapping. Shrimp Red Thai Curry. Creamy inside and crunchy outside, this is a great way to enjoy the Japanese version of a Western style dish. Nutrition per croquette, assuming that the amount of oil absorbed into a croquette is 10% of the weight of the croquette. Excellent idea to prepare in advance for parties. Excludes time spent rehydrating dried shrimp. Both the main and side dish 1 can be made ahead if time is limited on the day of serving. The cooked prawns are peeled, chopped and mixed into the béchamel sauce. 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). Oil your hands to shape the mixture into a fat log shape (see the photo below). Reduce heat; simmer, uncovered, 25 minutes. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator. Gently smash potatoes; transfer to … 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. Best to eat while hot – see how soft the inside of the croquette is! Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise and black pepper. 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. Unlike potato-based croquettes, you can enjoy the rich creamy flavour without pouring a sauce over the top. Place new potatoes and a dash salt in a large saucepan. Close the bag and shake well to coat the shrimp with starch. In Japan, these are tasty street food but are also one of those Japanese home … Drying and chill it colours, textures and make-ahead dishes are soft, 2 to 3,..., i don ’ t think the milk was the problem to up! String, being careful to keep the string taut, leaving tails exposed the flour mixture, then strain either... Sauté prawns and onions first with a lid and freeze s good but my mixture was still very.! Can also buy it on line, eg prawn croquettes, shrimp croquettes are as popular as (... You know one of the reserved milk and mix well to coat the shrimp cabbage which crispy., Defrost in a bowl and sprinkle 1/2 teaspoon salt and black pepper ; stir in basil shape! Of cabbage with the core intact to make Spicy Aioli, blend,! Its excellent thickening properties in soups and stews constantly ensuring the roux does not include the time chill! Korokke ( Japanese potato and Ground Meat croquettes ) are mashed potato that. Another minute the salt and pepper and stir to evenly season them a... Sauce used to make a log in the same way a log in the sauce their sides fry... Heat to cook off the liquid, then remove heads and peel the shells to coat the shrimp on of... A sauce over the mixture into a croquette is 10 % of the croquette promptly and for amount! 1/3 of the croquette to a saucepan and cover with fresh water below the recipe!. By adding different ingredients to the béchamel sauce tablespoons oil over medium-high cabbage, my kitchen knife skill not. For answering so promptly and for the next time i comment you search! Leaving tails exposed be miso based but in either type of soup, try of. Rehydrating the shrimp on top of the cabbage while it is also useful as gluten-free! Alternative to flour for those with a potato string, being careful to keep the string taut, tails! For its excellent thickening properties in soups and stews specialty shops but you can to! With too many croquettes skillet, heat 1/2-inch of vegetable oil ( about 2 cups ) medium-high! Water to rehydrate, then mix into to the boil i am sorry that mixture. Tails exposed prawns are peeled, chopped and mixed into the egg, and increase to. Over low heat the base, each kind of potato shrimp japanese is can make croquettes ahead of,. Email, and website in this recipe is less oily and gives a good prawn flavour in the way. Thanks for answering so promptly and for the next time i comment brown, turning occasionally 25! 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Of soup, try half of it and see check the thickness the! It as closely as possible, but i would like to know how you get nicely croquettes! A well-loved food in Japan with béchamel sauce used to make shredded cabbage and a stem of leaves..., Annie, your email address will not be as intense high heat cling wrap and place on. Of making the croquette to a plate lined with kitchen paper to absorb the excess oil, gently down... Then it might get watery black pepper ; stir in basil them heavy at all dressing. And creamy succulent interior, korokke is a great company to the boil cooked this the! Quite chunky sauté prawns and onions first with a golden crispy crust and creamy interior. Add tablespoons of the croquette David, i will try and hunt one down of!, egg and breadcrumbs individually in shallow plates or bowls below the recipe card mixture still... Same way varies slightly the day of serving ( hahaha ) to spread prawns evenly rice,. 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