SHRIMP AND RICE CROQUETTES
An old Southern recipe posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate.
Provided by Molly53
Categories Lunch/Snacks
Time 28m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice in rapidly boiling salted water until tender, about 20 minutes.
- Drain thoroughly and add butter while rice is still hot.
- Cool slightly; add shrimp and two eggs.
- Season to taste and roll into balls or cylinders.
- Dip in cracker crumbs, then into beaten egg, and again into crumbs.
- Heat oil or fat to 375F and fry until brown.
Nutrition Facts : Calories 128, Fat 3.4, SaturatedFat 1.5, Cholesterol 83.1, Sodium 36.7, Carbohydrate 19.5, Fiber 0.3, Sugar 0.1, Protein 4
HONEY WALNUT PRAWNS
Make and share this Honey Walnut Prawns recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, place walnut halves and enough water to cover plus another inch; boil for 10 minutes then remove and drain walnuts (discard water).
- Place in the saucepan the walnuts, 2 cups water, and 1/2 cup sugar and boil for an additional 10 minutes.
- Remove walnuts from the water, drain well, pat dry with paper towels, then stir with honey in a bowl until they're coated well.
- Deep fry the walnuts in peanut oil at approximately 325 F for 5 to 8 minutes, until golden; set aside, placed on plate or cookie sheet to drain (don't use paper towels because they'll stick).
- Shell and de-vein the prawns or shrimp (leaving the tails intact), then dry well with a paper towel.
- Coat the prawns with the egg white, roll in Panko, and deep fry three or four at a time (to keep from sticking together) in peanut oil for 2 minutes.
- In a bowl, mix the garlic, vinegar, mayonnaise, sweetened condensed milk and sugar, then toss together with the prawns in a hot wok or frying pan and sauté for about 1 to 2 minutes, stirring, until they're well-coated.
- Serve immediately with walnuts over cooked rice.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 522.3, Fat 20.8, SaturatedFat 2.3, Cholesterol 144.5, Sodium 793.2, Carbohydrate 63.3, Fiber 2.6, Sugar 49.9, Protein 24.8
POTATO CROQUETTES DEEP FRIED
This recipe appeared on the Food Channel by CC Live. I made some additions that enhanced the recipe. This recipe makes 24 croquettes.
Provided by William Uncle Bill
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Peel potatoes, cut into chunks and add to a medium size saucepan.
- Cover with water and bring to boil.
- Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
- Drain well, mash and let cool slightly.
- Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
- Using about 2 large tablespoons of potato mixture for each croquette, roll into a 2 inch by 3/4 inch thick log and place on a tray.
- Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
- In a mixing bowl, add flour, salt and pepper and mix well to blend.
- In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
- In another bowl, whisk eggs with milk until fluffy.
- Roll each log in the flour mixture.
- Then dip the floured logs in the egg mixture.
- Roll the logs in the bread crumb mixture.
- Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
- In a medium size frying pan, heat oil on medium-high heat to about 350°F.
- Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
- Using tongs, remove croquettes onto paper towels to drain.
- Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
- NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
- If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.
RICE CROQUETTES
Make and share this Rice Croquettes recipe from Food.com.
Provided by Debster
Categories Rice
Time 2m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl combine the rice, flour, and butter.
- Stir in the eggs, cheese, Cayenne, and salt.
- Shape into balls and roll in bread crumbs.
- Fry in hot oil until golden brown-about 2 minutes.
- Serve immediately.
Nutrition Facts : Calories 248, Fat 8.8, SaturatedFat 4.7, Cholesterol 123.3, Sodium 114.2, Carbohydrate 32.2, Fiber 0.7, Sugar 0.3, Protein 8.8
PRAWN FRIED RICE
Make this easy Asian-inspired dish in just 30 minutes. It's healthy and low in calories but big on flavour, making it perfect for a speedy family supper
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
- Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
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