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
Directions
Scrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks. Place potatoes in large saucepan or pot and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes.
While potatoes are cooking, prepare Thai Curry Paste by pulsing all ingredients in food processor fitted with metal blade until smooth. In sauté pan, heat rice oil over medium-high heat. Add curry paste and sauté until bubbly. Blend in cream and sugar. Reduce heat and simmer until thick, about 5 minutes. Strain into small bowl.
Drain potatoes and turn into large bowl. Let cool briefly. Mix in butter, salt and pepper. Mash or mix until potato mixture is smooth, then mix in egg yolks.
Filling: In sauté pan, over medium high heat, heat oil. Add shrimp and scallops and cook just until translucent. Stir in 3/4 cup of the strained Thai Curry Paste.
Scoop about ½ cup potato mixture for each croquette. Press each into disk about 2 to 3 inches in diameter. Portion about 1 tablespoon shrimp mixture into center of each disk. Carefully fold edges over and form balls or cones, being sure filling is sealed inside potato mixture.Breading:
In large bowl beat eggs until blended. Pour flour into small pan. Pour Panko into small pan.Bread croquettes by dipping each first in flour, then in egg, then in Panko. Repeat for all croquettes.
Heat oil in deep fryer or 1/2 inch oil in large skillet to 350°. Fry croquettes in small batches until golden brown, about 3 to 5 minutes.
To serve, spoon a tablespoon or two of remaining Thai Curry Paste into center of plate.
Arrange 3 croquettes on plate. Garnish with lemon thyme and lime wedges or top with chives or scallions.
