Deep-Fried Prawn and Rice Croquettes
Deep-Fried Prawn and Rice Croquettes are crispy and comforting.Juicy prawns add rich seafood flavor.Rice creates a creamy, filling center.Perfect as a snack or main dish.
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.