Potato Croquettes with Thai Spicy Curry
Ingredients
- CROQUETTES:
- 1 3/4 pounds Washington Russet potatoes
- 1 tablespoon butter, softened
- 3 egg yolks
- 1 1/2 teaspoons each salt and white pepper
- Pinch nutmeg
- THAI CURRY PASTE:
- 1 to 2 stalks lemon grass, trimmed to the bottom white part and cut in 1-inch lengths
- 1 cup hazelnuts or macadamia nuts, roasted
- 1 1/2 inch piece fresh ginger or galangal, peeled and grated
- 3 (2 inch) pieces fresh turmeric root, peeled and grated
- 2 fresh Thai chilis (for very spicy curry use 1/4 cup)
- 1 1/2 shallots, peeled and coarsely chopped
- 2 to 3 cloves garlic
- 3 tablespoons oil (rice bran oil preferred. Do not use olive oil.)
- 1 cup heavy cream or coconut milk
- 1 tablespoon palm or granulated sugar
- FILLING:
- 1 pound peeled and deveined shrimp, chopped
- 1 pound scallops, chopped
- 1 tablespoon oil
- BREADING:
- 3 eggs
- 1 1/2 to 2 cups all-purpose flour
- 1 (8 -ounce) box Panko (Japanese breadcrumbs)
- 6 quail eggs
- Oil for frying
- GARNISH:
- 1 bunch lemon thyme, or 1/2 bunch chives or scallions, sliced thin on the bias
- 2 limes, cut into wedges