Bento recipe, wafu western food-Prawn Creamed Croquettes


We Japanese make many kinds of croquettes. the most common type may be the one with potato filling. I usually get asked if there are any other fillings to make croquettes other than just potato. Well,, here I got a very nice croquettes recipe! With crispy bread shells, you can find rich and creamy white sauce with lots of white wine braised prawns in it!! Packing into your bento box is also a good idea. Enjoy the richest and the creamiest croquettes ever!!

[ Ingredients ]
~ makes 20 croquettes ~
300g Prawns
80ml White wine
1/2 tbs Butter

{ white sauce }
80g All purpose flour
60g Butter
600ml Milk

{ for breading }
1cup All purpose flour
2 Eggs
2 cups Bread crumbs

[ Directions ]

1-
1. Prepare white sauce. Using the above ingredients measurement please click here to see the direction.
POINT-ENG

Since you need to make rather thick white sauce to roll in, the ratio of flour to milk is different from the usual ones.

 

 

2-
2. Peel prawns and slit along the prawn’s back and scrape out the vein.
POINT-ENG

if you don’t see the vein, don’t bother with it.

 

 

2-
3. Cut into small pieces.

2-
4. Add butter into fry pan and heat up until melted. Add prawns and lightly stir fry.

2-
5. Pour white wine and keep simmering until thoroughly cooked.
POINT-ENG

do not cook too long. otherwise they firm up and get chewy.

 

 

2-
6. Put all the prawns with juice into the white sauce pan and mix well.

2-
7. Add salt and black pepper to taste. Place into shallow container to cool off.
POINT-ENG

The white sauce will become firm when it’s cooled off.

 

 

2-
8. After cooled down, you can start forming the white sauce. Take a full spoon of sauce and using another spoon to form into foot-ball shape.
POINT-ENG

it doesn’t have to be in a perfect shape. You will do the adjustment later..

 

 

2-
9. After forming the white sauce, you can lay them on the oiled tray.

2-
10. To do breading process, make sure you have enough space to put all the materials in positions including oil, flour, beaten eggs and bread crumbs.
POINT-ENG

If you don’t have them in nice order, you’ll end up with messy table top to clean up afterwards…

 

 

2-
11. Oil your hand and roll the white sauce into cylinder or round shape.

2-
12. Evenly dredge into flour and shake off the excess.

2-
13. Dip into beaten egg and drain off the excess with a straining ladle.
POINT-ENG

try not to touch the egg with your hand to avoid breading yourself while processing.

 

 

2-
14. Place into bread crumbs and roll it to stick on the surface.

2-
15. Lightly press the surface with your hands to secure the bread crumbs.
POINT-ENG

you can make a big batch up to this step. and place into Ziploc and freeze! when you need them just directly put into heated oil to deep fry!

 

 

2-
16. Gently place the croquette into preheated,180 Celsius, oil and deep fry until golden brown.

2-
17. Place them on a rack to drain excess oil and it’s ready!
POINT-ENG

It’s already seasoned but if you want to serve with sauce, you can go with Tonkatsu sauce!!

 

 

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