CORN SHRIMP CREAM CROQUETTE (KOROKKE) コーンとえびのクリームコロッケ

CORN SHRIMP CREAM CROQUETTE (KOROKKE) コーンとえびのクリームコロッケ

12 korokke

Ingredients：
-Corn 1
-Shrimps 160 gr
-Onion (minced) 1/2
-Garlic (grated) 1 tsp
-Butter 20 gr
-Flour 6 tbsp
-Milk 500 ml
-Consommé 2 tubes
-Black pepper

For coating:
-Eggs 2
-Flour 6 tbsp
-Water 4 tbsp
-Breadcrumbs (Panko)

-Cooking oil


Methods:
1.Gather all the ingredients.

2. Remove corn kernels from the cob with a knife.

3.Heat a frying pan over medium heat, when the pan is hot, add butter & sauté onion until translucent. Add shrimps & garlic. Mix well.

4.Lower the heat, add flour & mix well. Stir constantly for 1-2 minutes.
Pour a little of the milk in, stirring in order to eliminate lumps & to make a smooth. Gradually add the remaining milk, stir on medium heat, add consommé & corn. Season it with black pepper & salt (if needed). Continue stirring until the mixture thickens. Take off from heat & allow to cool down.

5.Spread the mixture into a freezer bag or a baking pan. Keep in the fridge or freezer until it cold & a little hard (easy to handle).

6.In a bowl, crack the eggs, add water, flour & mix them. Then in another bowl, add breadcrumbs (panko).

7.Divide the chilled mixture into 12 equal portions. Take each portion out to make a cylindrical shape, followed by dipping into the egg mixture, then coating with Panko.
Repeat this process with all the croquettes.

8.In a frying pan,heat oil for deep frying on medium heat. Fry the croquettes until golden brown. Transfer the croquettes onto a paper towel & serve immediately.

9.Itadakimasu..Oishii..


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