Deep-Fried Prawn and Rice Croquettes are a delicious comfort food that combines tender prawns with creamy, seasoned rice, coated in crispy breadcrumbs and fried to golden perfection. Crunchy on the outside and soft on the inside, these croquettes offer a satisfying balance of textures and flavors in every bite.
Prawn and Rice Croquettes:
Popular as snacks, appetizers, or light meals, prawn and rice croquettes are versatile and crowd-pleasing. They are easy to prepare at home and can be served with a variety of dipping sauces, making them perfect for family dinners, parties, or bento boxes.
History:
Croquettes were introduced to Japan during the Meiji era as part of yōshoku (Western-influenced Japanese cuisine). Over time, Japanese cooks adapted the dish using local ingredients like seafood, rice, and panko breadcrumbs. Prawn and rice croquettes are a lighter, seafood-based variation that reflects Japan’s love for both rice and crispy fried foods.
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Deep-Fried Prawn and Rice Croquettes
Ingredients
For the Croquettes:
- 1 cup cooked Japanese short-grain rice
- 200 g prawns, peeled, deveined, and finely chopped
- 1 tablespoon butter or oil
- 1 small onion, finely chopped
- 2 tablespoons milk or cream
- Salt and white pepper, to taste
- ½ teaspoon soy sauce (optional)
For Coating:
- ½ cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil, for deep frying
Sauce (Optional):
- Japanese mayonnaise
- Tonkatsu sauce
- Sweet chili sauce
- Lemon wedges
Instructions
- Heat butter or oil in a pan and sauté onion until soft.
- Add chopped prawns and cook until just opaque.
- Stir in cooked rice, milk, soy sauce, salt, and pepper.
- Cook briefly until mixture is creamy and combined.
- Remove from heat and let cool completely.
- Shape mixture into small oval or round croquettes.
- Chill croquettes for 15 minutes to firm up.
- Coat each croquette in flour, then egg, then panko.
- Heat oil to 170–180°C (340–355°F).
- Drain on paper towels and serve hot with sauce.
Notes
- Cool the mixture fully before shaping.
- Finely chop prawns for even texture.
- Chilling helps croquettes hold their shape.
- Maintain oil temperature for even frying.
- Best served immediately.
Tips for Prawn and Rice Croquettes:
- Add corn or peas for extra texture.
- Use leftover rice for convenience.
- Double-coat with panko for extra crunch.
- Air-fry for a lighter option.
- Serve with shredded cabbage on the side.
FAQs for Prawn and Rice Croquettes:
Q1: Can I use frozen prawns?
Yes, thaw and pat them dry before use.
Q2: Can I freeze croquettes?
Yes, freeze before frying and cook directly from frozen.
Q3: Can I bake instead of fry?
Yes, bake at 200°C (400°F) until golden, though less crispy.
Q4: What sauce works best?
Japanese mayo or tonkatsu sauce pairs beautifully.
Q5: Can I make them ahead?
Yes, shape and coat croquettes up to one day in advance.
Conclusion:
Deep-Fried Prawn and Rice Croquettes are a comforting, crispy dish that highlights the delicate flavor of prawns and the creamy texture of rice. Easy to prepare and endlessly versatile, the