Prawn Katsu Korroke

Product Description

Prawn Katsu Korroke

Sales Channel

Not for sale as a wholesale bulk item to select customers on Vivre Gourmet

Used In Following Main Recipes

  • Prawn Katsu Korroke

Batch Production Sizes

  • 60 pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Potato 2500g
  • Prawn 500g
  • Leek 50g
  • Onion 150g
  • Garlic 30g
  • White pepper 5g
  • Salt 10g
  • Unsalted Butter 30g
  • Egg 10pcs
  • Flour 150g
  • Panko 500g
  • Japanese Mayonnaise 64g
  • Wasabi 15g
  • Green Micro Coriander 1pot

Preparation – Vivre

  1. Clean the Raw Prawns and cut into 1cm pieces. If you use Cooked Prawns, simply cut them into 1cm pieces and set aside.
  2. Heat Butter in a frying pan and cook Onion and Garlic until soft, then add Raw Prawns and cook for 1-2 minutes until the prawns are cooked through. Season with Salt and Pepper. *If you use Cooked Prawns, you need to cook only Onion and Garlic.
  3. Meanwhile, peel Potatoes and cut into small pieces. Cook in salted water until soft. Drain very well and mash.
  4. In a large bowl, combine mashed potatoes, prawn mixture, Frozen Peas and Corn, saved finely chopped onion and Japanese Mayonnaise, season with Salt & Pepper, then let it cool.
  5. Place them on the plate or baking tray, and place in the freezer for 1 hour so that the patties become firm for easier handling.
  6. Coat with Flour, then dip in lightly whisked Egg(s) to coat, and finally coat with Panko Bread Crumbs.
  7. Heat deep frying Oil to around 180℃ and fry the patties for 2-3 minutes or until golden brown.
  8. Mix Japanenese Mayonnaise with wasibe, make the sauce well combine. Transfer into squeeze Bottle.
  9. Squeeze to make a dot on top the fried Korroke, Garnish with Micro Green. Arrange on the canape plate and Serve

Storage Details

  • GN Pan

Shelf Life

  • Chilled – 1 day