three battered croquettes on bamboo skewers, arrange on a white plate with a stone background

Endomame korroke (Japanese croquettes)

  • serves 4 as a side
  • A little effort

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.

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Ingredients

  • frozen peas 250g
  • lemon juice ¼ tsp
  • butter 40g
  • raw prawns 50g, finely chopped
  • sugar a pinch
  • white pepper a pinch
  • bamboo skewers
  • panko breadcrumbs 120g, blended until fine
  • blended until fine for deep-frying

BATTER

  • strong white bread flour 100g
  • baking powder ½ tsp
  • white wine 1 tbsp
  • egg 1, yolk and white separated
  • olive oil ½ tbsp
  • whole milk 200ml

Method

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

Easy Pork Ramen Recipe

Nutritional Information

  • Kcals 494
  • Fat 24.7g
  • Saturates 7.9g
  • Carbs 48.3g
  • Sugars 4g
  • Fibre 5g
  • Protein 16.5g
  • Salt 1.1g
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