Name: Endomame korroke (Japanese croquettes)
Total time: 45 min
Yield: Serves 4 as a side
Cuisine: Japanese
Ingredients: 250g frozen peas; ¼ tsp lemon juice; 40g butter; 50g raw prawns, finely chopped; a pinch sugar; a pinch white pepper; bamboo skewers; 120g panko breadcrumbs, blended until fine; blended until fine, for deep-frying; 100g strong white bread flour; ½ tsp baking powder; 1 tbsp white wine; 1 egg, yolk and white separated; ½ tbsp olive oil; 200ml whole milk

250g frozen peas
¼ tsp lemon juice
40g butter
50g raw prawns
finely chopped
a pinch sugar
a pinch white pepper
bamboo skewers
120g panko breadcrumbs
blended until fine
blended until fine
for deep-frying

BATTER

100g strong white bread flour
½ tsp baking powder
1 tbsp white wine
1 egg
yolk and white separated
½ tbsp olive oil
200ml whole milk

Method

step 1
Blanch the peas in boiling water for 1 minute, then strain really well. Put the peas in a dry, non-stick pan and cook for 15 minutes, stirring constantly, to cook out all the moisture. Whizz in a blender until smooth, adding the lemon juice while blending.
step 2
Meanwhile, put the butter and chopped prawns in a small frying pan over a medium-low heat and cook slowly until the prawns turn pink. Add the blended peas to the pan and mix well. Add the sugar, pepper and a pinch of salt. Scrape into a small bowl set over a large bowl filled with ice to cool quickly.
step 3
Once completely cold and thickened slightly, portion into heaped tbsp (20g) balls and shape into an oval lollipop, skewer with a bamboo skewer and chill for 1 hour.
step 4
To make the batter, mix together the flour and baking powder in a bowl. Add the wine, egg yolk, oil and milk, and whisk to combine. In a separate bowl, whisk the egg white to soft peaks, then gently fold into the flour mixture.
step 5
Tip the panko breadcrumbs into a shallow bowl. Dip the lollipops into the batter, gently shake off any excess and sprinkle over the panko, covering completely, then put onto a baking tray.
step 6
Fill a pan no more than a third full with oil and heat to 170C or until a cube of bread browns in 40 seconds. Cook the skewers, in batches, for 3 minutes until crisp, drain on kitchen paper and serve.