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- Endomame korroke (Japanese croquettes)
Endomame korroke (Japanese croquettes)
- Angelo Sato
Published: July 7, 2021 at 10:27 AM
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Serves 4 as a side
A little effort
Total time: 45 mins
+ chilling
0 reviews
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Transport yourself to an izakaya from the comfort of your own kitchen with these Japanese croquettes by London yakitori bar Humble Chicken
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Enjoy these Japanese croquettes from Humble Chicken bar, then check out their lychee martini and 'everything strawberry and cheesecake' dessert.
Looking for more Japanese recipes? Try our wakame seaweed salad, onigiri, Japanese rice salad, miso soup and plenty more ideas.
Ingredients
Nutrition
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250g frozen peas
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¼ tsp lemon juice
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40g butter
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50g raw prawns
finely chopped
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a pinch sugar
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a pinch white pepper
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bamboo skewers
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120g panko breadcrumbs
blended until fine
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blended until fine
for deep-frying
BATTER
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100g strong white bread flour
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½ tsp baking powder
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1 tbsp white wine
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1 egg
yolk and white separated
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½ tbsp olive oil
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200ml whole milk
Nutrition: per serving
- kcal494
- fat24.7g
- saturates7.9g
- carbs48.3g
- sugars4g
- fibre5g
- protein16.5g
- salt1.1g
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Method
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step 1
Blanch the peas in boiling water for 1 minute, then strain really well. Put the peas in a dry, non-stick pan and cook for 15 minutes, stirring constantly, to cook out all the moisture. Whizz in a blender until smooth, adding the lemon juice while blending.
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step 2
Meanwhile, put the butter and chopped prawns in a small frying pan over a medium-low heat and cook slowly until the prawns turn pink. Add the blended peas to the pan and mix well. Add the sugar, pepper and a pinch of salt. Scrape into a small bowl set over a large bowl filled with ice to cool quickly.
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step 3
Once completely cold and thickened slightly, portion into heaped tbsp (20g) balls and shape into an oval lollipop, skewer with a bamboo skewer and chill for 1 hour.
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step 4
To make the batter, mix together the flour and baking powder in a bowl. Add the wine, egg yolk, oil and milk, and whisk to combine. In a separate bowl, whisk the egg white to soft peaks, then gently fold into the flour mixture.
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step 5
Tip the panko breadcrumbs into a shallow bowl. Dip the lollipops into the batter, gently shake off any excess and sprinkle over the panko, covering completely, then put onto a baking tray.
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step 6
Fill a pan no more than a third full with oil and heat to 170C or until a cube of bread browns in 40 seconds. Cook the skewers, in batches, for 3 minutes until crisp, drain on kitchen paper and serve.
Check out more Japanese-inspired recipes
Authors
Angelo Sato
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