Ebi Cream Korokke is a king of side dishes! It is extremely creamy and loved by so many generations! When Ebi Cream Korokke is on the table, your day is gonna suddenly be happier!
Are you looking for some creamy, soft, and comfort food? Then Ebi cream korokke is the best choice! Do you know or have you had Ebi Cream Korokke before? If not, please try this recipe to have something amazing!
What is Ebi Cream Korokke
Ebi cream korokke is an amazing side dish! Ebi means shrimp and korokke means croquette. It is so creamy and melts in your mouth. It makes you feel cozy and warm!
There is another well known similar dish, Kani cream korokke. Kani means crab. In the states, I think it is easier to buy shrimp so I prefer ebi cream korokke, but they are both great side dishes. To me, this is a special food. I didn’t eat it very often when I was a kid but nowadays, there are so lots of food trucks or stores that sell ebi cream korokke and tons of people buy it when they are hungry but don’t want something heavy before dinner.
As I mentioned, this is a great side dish by itself, but you can also eat it with a bowl of rice! If you want to buy some great ebi cream korokke, this store is a great place to go!
Ingredients for making Ebi Cream Korokke
Here is the ingredients for making Ebi Cream Korokke!
- peeled raw shrimp
- large onion
- unsalted butter
- whole milk
- all-purpose flour
- salt
- black pepper
- panko
- bouillon
Batter for cover
- egg
- all-purpose flour
- panko
Q&A Why Do I Wash the Shrimp After Covering with Potato Starch?
The reason I cover the shrimp with potato starch (or Katakuriko) and then wash it off is to remove dirt and odors from the surface of the shrimp after taking off the shells. The dirt sticks to the potato starch, and is removed by washing it off. Even for dirt that’s difficult to remove by hand, you can clean every corner of the shrimp with potato starch.
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Ebi Cream Korokke
Ingredients
- 130 g peeled raw shrimp(s) if they're not peeled, please peel them.
- 2 Tablespoon potato starch or Katakuriko katakuriko or potato starch. This is for cleaning the shrimps
- 1/3 large onion about 75-90g
- 15 g unsalted butter
- 200 ml whole milk
- 3 Tablespoon all-purpose flour
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 teaspoon panko HERE to buy
- 1 teaspoon bouillon HERE to buy
- oil for deep frying. Use As much as needed to cover the Ebi Cream Korokke
Batter for cover
- 1 large egg(s) 1 egg should be enough but add more if you need.
- all-purpose flour 1/2 cup should be enough but add more if you need.
- panko 2 Tbsp should be enough but add more if you need.
Instructions
- Cut onion into small pieces
- If you have shell on shrimp, please remove the shells, then add Katakuriko (or potato starch). Then wash off the katakuriko. Washing after adding katakuriko cleans the shrimp better!
- Cut the shrimp into chunks.*do not need to cut them into small. You want to be able to taste some shrimp texture in the final dish.
- In a medium frying pan, turn the heat to medium and add 1 teaspoon vegetable oil and the onions.Cook until the onion gets soft and clear.
- Then add the shrimp to the pan. Cook until the shrimp change color.
- Turn the heat to low and add butter to the pan.
- After melting all the butter, turn the heat off once, and add flour. Mix thoroughly.
- Turn the heat back to medium-low and add milk three separate times. Slowly keep mixing until the milk starts boiling.
- After boiling, turn the heat to low and add salt, black pepper, bouillon, and panko. After mixing everything, turn the heat off.
- In a silver tray (or baking pan), add the mixture and make it flat. Let it cool, then cover with cling wrap before putting it in the fridge.
- Store in the fridge at least 5 hours. After 5 plus hours, take the tray out of the fridge.
- Form the batter into 4 circles.*You can make them whatever shape you prefer, but I like them best as circles!
- In a small bowl, add egg. Beat it. In another small bowl, add flour. In a third small bowl, add panko.
- First, put the shaped batter into the flour, then egg, and lastly panko. Do all of them.
- In a pot, add oil and bring the temperature to 340°F (171-172°C). Then add 2-3 at a time to cook. Deep fry until the Ebi Cream Korokke gets beautiful golden brown. About one and a half minutes per side.*If you add all of them, the temperature drops too quickly so they won't cook.
Let's eat!
- This is so creamy and good. You can eat it all by itself!
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