Prawn Croquette Red Curry & Red Curry with Beef & Pumpkin
Crispy prawns. Velvety curry. Pure indulgence.
Recipe by Chef Nooror
Ingredients:
- 120g prawns, coarsely chopped
- 45g Blue Elephant Red Curry Paste
- 40g unsalted butter
- 60g wheat flour
- 150ml milk
- 45ml whipping cream
- 1 egg yolk
- 70g Gruyère cheese, grated
- 50g mozzarella cheese, grated
- 15g sugar
- 2g kaffir lime leaves, finely sliced
- 3g sweet basil leaves, finely sliced
For the coating
- 60g egg white
- 50g breadcrumbs
- Vegetable oil, for deep-frying
How To Make Prawn Croquette Red Curry (Croquette Koong Kaeng Daeng)
- Melt the butter in a saucepan over low heat.
- Add the BE Red Curry Paste and cook until fragrant.
- Stir in the flour and cook, stirring continuously, until fully incorporated and lightly cooked.
- Gradually whisk in the milk, stirring constantly until the mixture thickens into a smooth paste.
- Add the egg yolk, whipping cream, sugar and a pinch of salt. Mix well, then remove from the heat.
- Fold in the Gruyère, mozzarella, kaffir lime leaves, sweet basil and chopped prawns until evenly combined.
- Transfer the mixture to a container and refrigerate for about 30 minutes, or until firm enough to shape.
- Portion and roll into 15g balls.
- Dip each croquette into the egg white, then coat evenly with breadcrumbs.
- Heat the vegetable oil to 170–180°C.
- Deep-fry the croquettes until golden brown and crispy.
- Drain on paper towel and serve immediately.
Ingredients:
For the Red Curry Paste
(2 tablespoons Blue Elephant Red Curry Paste.)
- 4 dried large red chillies (10g), soaked in water for 15 minutes and squeezed dry
- 2 cloves garlic (15g), peeled
- 2 shallots (20g)
- ½ stalk lemongrass (8g), finely sliced
- ½ piece galangal (8g), finely sliced
- 1 tsp kaffir lime zest (2g)
- 1 coriander root (1g)
- ½ tsp ground roasted cumin
- ½ tsp ground roasted coriander
- ¼ tsp white pepper
- ½ tsp shrimp paste
- ¼ tsp salt
For the Curry
- 2 tbsp vegetable oil
- 90g beef, sliced into bite-sized pieces
- 80g pumpkin, cut into chunks
- 250ml coconut milk
- 2 kaffir lime leaves, torn in half
- 10 sweet basil leaves (horapha)
- 1 large red chilli, sliced on the diagonal
Seasoning
- ½ tbsp palm sugar
- 1 tbsp fish sauce
Garnish
- Sweet basil tips
How To Make Red Curry with Beef & Pumpkin (Kaeng Phed Nua Fakthong)
Make the Curry Paste
- Using a mortar and pestle, pound all the paste ingredients together until smooth and fragrant.
Cook the Curry
- Heat the vegetable oil in a saucepan over medium heat.
- Add the red curry paste and stir-fry until fragrant.
- Gradually add the coconut milk while stirring continuously.
- Add the sliced beef and simmer until it is about halfway cooked.
- Add the pumpkin and continue cooking until it begins to soften.
- Pour in the remaining coconut milk and bring to a gentle boil for about 1 minute.
- Season with the palm sugar and fish sauce.
- Add the kaffir lime leaves and sliced red chilli.
- Once the curry returns to a boil, stir in the sweet basil leaves.
- Transfer to a serving bowl and garnish with fresh sweet basil tips.