Curry-Flavored Surimi Croquettes
This curry-accented croquette combines the richness of seafood with the creamy texture of surimi. Fish Cake Mix makes it easy to achieve a flavorful and smooth filling, perfect as an appetizer or main dish.
Ingredients (20 small croquettes)
| For the croquettes: | |
| Fish Cake Mix | 50g |
| milk | 200cc |
| heavy cream | 50cc |
| egg | 1/2 |
| garam masala | 1g |
| turmeric | 0.5g |
| shrimp, peeled | 100g |
| scallops | 100g |
| scallion | 10g |
| shiitake mushrooms | 25g |
| salt | 2g |
| black pepper | to taste |
| For the coating: | |
| flour | 20g |
| egg | 1 |
| panko (bread crumbs) | 50g |
| oil | as needed for frying |
Preparation Instructions
- ①Finely chop the shrimp, scallops, scallion, and shiitake mushrooms (3–4mm pieces).
- ②In a food processor, blend Fish Cake Mix, milk, heavy cream, egg, garam masala, and turmeric to make surimi.
Tip: Pour milk, heavy cream, and egg into the food processor first, then gradually add Fish Cake Mix for better blending. - ③Transfer the surimi to a bowl and fold in the chopped seafood, vegetables, salt, and pepper.
- ④Shape into bite-sized, oval croquettes.
Tip: Moisten hands to prevent sticking. - ⑤Steam at 85°C (185°F) for 15 minutes.
- ⑥While steaming, whisk together flour and egg to make the batter.
- ⑦Dip croquettes into the batter, then coat with panko.
- ⑧Deep-fry in oil at 160°C (320°F) for 2–3 minutes until golden brown.
Tip: For a softer texture, add more liquid to the surimi or mix by hand with a spatula instead of using a food processor.