4 people tried their own variation of my tofu salad recipe and then Tweeted about their successes. This made me crazy happy and not a thing could wipe the smile from my face!
My next recipe is one that Hiro really enjoyed tucking into recently. Made with fish and prawns, these croquettes are crispy on the outside yet creamy light and fluffy inside. Yummy with salad or in a bap in replace of a burger.
250- 280g Frozen peeled prawns
2 Hanpen fish cakes
2 tablespoons Kewpie mayonnaise
Salt and pepper to taste
Shredded ginger to tatse
Katakuriko or plain flour
1 egg – beaten
Panko (Japanese breadcrumbs)
1. Zap the defrosted prawns in a processor or use a hand blender to turn it into a smooth thick paste then transfer it to a mixing bowl.
2. Rip the hanpen and zap that too. Stop when it turns into a smooth paste then add that to the prawn mixture.
3. Mix together the prawn and hanpen paste with salt, pepper, ginger and kewpie. Mix well till it reaches a sticky consistency.
4. Apply a bit of vegetable oil to your hands as the mixture is rather sticky and this will help to form smooth balls.
5. Scoop up portions of the mixture and form them into balls.
6. Dip each ball into the potato starch then the egg and then the panko.
7. Shallow fry in vegetable oil taking care to turn them so they cook evenly. Remove when golden brown and place on a cooling rack.
8. Serve as you fancy with your favourite condiments.
P.S. please do let me know if you give this a try.