Cream korokke

Method

1. 1 Sauté the butter and flour over low heat for 3 minutes to remove any raw flour smell.
2. 2 Pour in the milk little by little, stirring continuously until the béchamel sauce thickens into a paste-like consistency.
3. 3 Mix the chopped shrimp and sautéed onions into the sauce, season with salt and pepper, then spread on a tray.
4. 4 Refrigerate for at least 3 hours to allow the sauce to firm up; if it remains soft, it will break apart when fried.
5. 5 Shape into balls, roll in flour, egg, and breadcrumbs, then fry at 180 degrees for 2 minutes until golden brown.

With an appliance

• Air fryer 59 min

  Replace step 5: spray the breaded béchamel cream balls with oil, fry at 200 degrees for 8 minutes, flipping at the 4th minute; the sauce mass must still be chilled for at least 3 hours before shaping.