‘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.
12 to 16
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
Panko Bread Crumbs
Vegetable Oil for deep frying
- 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, 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 hour 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 Bread Crumbs.
- 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.