Crunchy Shrimp-Potato Croquettes
Succulent chopped shrimp tucked inside a shatteringly crisp potato shell. These poppers deliver a satisfying contrast of creamy interior and golden crust.
Story
The secret to these croquettes lies in the moisture balance of the potato mash—too damp and the balls fall apart in the oil; too dry and they become leaden. Russets work best because their fluffy texture binds naturally with the shrimp juices and a touch of starch.
Ingredients
Instructions
Steam and mash the potatoes
Place cubed potatoes in a steamer basket over boiling water and cook until a knife slides through effortlessly, about 15 minutes. Pass through a ricer or mash until completely smooth. Spread on a plate to cool and allow surface moisture to evaporate.
Prepare the shrimp
Pat the seafood very dry with paper towels. Finely mince roughly two-thirds of the shrimp to a paste-like consistency; chop the remainder into small nibs to provide textural contrast within the filling.
Mix the filling
In a large bowl, combine the cooled potato, minced and chopped shrimp, cornstarch, egg white, salt, and white pepper. Fold gently until the mixture forms a cohesive dough that holds its shape when squeezed into a ball. If it feels sticky, dust lightly with additional starch.
Shape and coat
With lightly oiled hands, roll portions of the mixture into walnut-sized spheres—about 30 g each. Roll each ball in a shallow dish of cornstarch to create a dry outer layer; shake off excess. This coating creates the blistered, crackling crust during frying.
Fry to golden perfection
Heat the oil in a deep skillet or wok to 175 °C (350 °F). Fry the balls in small batches, turning occasionally with a slotted spoon, until they develop a deep amber crust and float, about 3–4 minutes per batch. Avoid crowding the pan, which lowers oil temperature and causes greasiness.
Drain and serve immediately
Transfer the finished croquettes to a wire rack or paper towels to drain for a minute—this preserves their crunch better than stacking. Serve piping hot with sweet chili sauce, garlic aioli, or soy-vinegar dipping sauce on the side.