Japanese-style Shrimp Potato Croquettes
While it is not a typical Japanese dish, Korokke or croquettes, are quite popular in Japan and is commonly served in Japanese restaurants and sushi bars in the U.S. and elsewhere. They are potato croquettes usually combined with ground beef and served with tonkatsu sauce.
For this recipe, I used shrimp instead of ground beef.
There are two ways to make potato croquettes: the long way (if you have the time and energy to start from scratch by mashing fresh potatoes) or the short way — using potato pancake mix available at supermarkets. I chose the latter, using Streit’s Vegetable Potato Pancake Mix. There was still a good amount of preparation to do. Hey, as they say, ” no pain, no gain.” After all, today happens to be Labor Day!
2 packets, Streit’s vegetabe potato pancake mix (6 oz)
12 pcs cooked shrimp, shelled, deveined and chopped into very tiny pieces
1/4 cup green onions, chopped
1/4 cup yellow onions, chopped
2 eggs, beaten
1/2 cup all-purpose flour
1 cup Panko bread crumbs
Salt and pepper to taste
2 cups cold water
Olive oil for deep frying
In a medium wok, heat 2 tbsps of Olive oil. Add white onions and cook till tender. Add green onions and stir-fry for one minute. Add cooked shrimp and stir-fry for another minute. Remove from heat, drain excess oil and set aside to cool. In a medium bowl, add 1/2 of the beaten eggs and add 2 cups of cold water. Mix well. Stir in contents of pancake mix and let stand for 5 minutes. Add in shrimp and mix well. Refrigerate mixture for at least one hour. Retrieve mixture from refrigerator and with clean hands , form oblong patties. Dip each patty first in flour, then in the rest of the beaten eggs and then coat all sides with bread crumbs. In a medium wok, heat enough Olive oil in medium-high heat. Deep fry the patties several at a time without crowding the wok. Brown patties on all sides, remove from heat and transfer to a plate lined with paper towel to drain excess oil. Serve warm and top with desired amount of tonkatsu sauce.