It has been a while since I experiment with anything that requires deep-frying and I am going to use the same excuse again – because I simply do not have extra time to while away in the kitchen.
Last Sunday was one of those rare occasions when I didn’t have anything else on my plate, no extra chores to take care of and no places that I need to run to. So I decided to give this prawn croquette recipe a try. I think I spent a grand total of 3 hours in the kitchen on the preparation, cooking and washing. This may sound really funny to most people, but being able to spend the time how I want to without feeling the pressure is a luxury to me.
Even though I ended up with sore legs, it was a 3-hour well worth spending because I got the thumbs up sign from both kids. Hopefully the next time when I get to soak myself in the kitchen for a straight 3 hours won’t be too far away.
This is a close adaptation to the recipe from Wokkingmum. Instead of using salt, I had added salted butter when mashing the potatoes for a smoother consistency and also to ensure a more even out taste (in case the salt doesn’t get mixed well enough), and the final coating was replaced with panko only because I like the colour that panko produces after deep-frying. Parmesan cheese was omitted from my recipe and mozzarella cheese was added instead as it melts beautifully in my opinion.
Ingredients:
- 20 medium size prawns (deveined, head and shell removed with tail left intact)
- 1 kg of potatoes
- Half a bar of salted butter
- Shredded mozzarella cheese (estimated to be about 3 tablespoon heaps)
- 1 egg (beaten)
- Plain flour
- Panko
Preparation:
- Boil potatoes for about 25 mins till soft.
- Peel off potato skin and mash well with butter.
- Make 3 to 5 horizontal slits across the underside of each prawn (this is to prevent the prawn from curling up during the cooking process).
- Blanch the prawns until it is almost cook..
- Place a small clump of the mashed potatoes in the palm, top with cheese and prawn. Add on another small clump of mashed potatoes and mould well using hands ensuring that the prawn is well covered with potatoes except for the tail. Repeat process for each prawn.
- Coat each croquette with plain flour first, followed by egg and lastly with panko.
- Fry croquette until golden brown.
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