‘Korokke’ is a deep fried potato cake coated with Panko Crumbs, originally related to a French dish ‘Croquette’. On this website, 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. Because these ‘Creamy Prawn Korokke’ are very soft, a unique technic is needed.


Makes

12 to 16

Ingredients

5 to 6 Large Potatoes *dry & fluffy types are better
200 to 250g 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 Bread Crumbs
Vegetable Oil for deep frying

Method
  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, 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 hour 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 Bread Crumbs.
  7. Heat deep frying Oil to around 180℃ and fry the patties for 2-3 minutes or until golden brown. Serve with ‘Tonkatsu’ Sauce OR Tartar Sauce.