Photograph of the finished Cream korokke

Japan · Khoai kem chiên Cream korokke

Cream korokke

1 hr Hands-on time + 3 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 200 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Fresh milk Fresh milk 1 l
  • Photograph of Prawns Prawns 320 g
  • Photograph of Onion Onion 2
  • Photograph of Panko breadcrumbs Panko breadcrumbs 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 800 ml

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.

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