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

Endomame korroke (Japanese croquettes)

Published: July 7, 2021 at 10:27 am
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  • Preparation and cooking time
    • Total time
    • + chilling
  • A little effort
  • Serves 4 as a side

Transport yourself to an izakaya from the comfort of your own kitchen with these Japanese croquettes by London yakitori bar Humble Chicken

Nutrition:
NutrientUnit
kcal494
fat24.7g
saturates7.9g
carbs48.3g
sugars4g
fibre5g
protein16.5g
salt1.1g
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Enjoy these Japanese croquettes from Humble Chicken bar, then check out their lychee martini and 'everything strawberry and cheesecake' dessert.

Ingredients

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

BATTER

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

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.

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