The first thing I thought of when the family threw down these ingredients was Curry Puffs. I am not sure why this stuck with me, but it set the stage for how I would create the dish.
I knew that I would make the dipping sauce using the cucumber and pineapple, because the rice wine vinegar in this typical Thai sauce would make a sweet-and-sour thing going on. I decided against making a “puff” using puff pastry because I wouldn’t know how to integrate the flakes. Instead, I created a croquette coated with ground-up Frosted Flakes.
I thought the Frosted Flakes made these little bites too sweet, so in the last batch, I tried some panko mixed into the frosted flakes. Everything is better with panko!!
My husband came home to these in the kitchen while I was driving my son to an activity. He ate most of them without even realizing that they were the battle recipe. He said they were “awesome”. He was upset that he didn’t try any with the sauce, because he thought it would have gone great with the croquettes. Personally, I thought that the thin sauce goes better with the “puff”-type appetizer. It tasted great but might be improved by thickening it up a little so it would hold up against the croquettes.
My daughter liked them too and thought I should be on Chopped! In total, this made about 30 small croquettes, which were gone before I returned from dropping off my son.
Frosted-flake-crusted Shrimp Croquettes with Thai Pineapple-Cucumber Dipping Sauce
For the dipping sauce:
- 1/2 of a medium cucumber
- 1 cup pineapple, cubed
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tsp chili paste
Cut up the cucumber and pineapple into small dice. Crush some of the pineapple to add liquid to the mixture. Stir in vinegar, sugar, chili paste and 1/2 cup water.
For the croquettes:
- 2 scallions, white and light green parts only
- handful of fresh cilantro
- 1/2 tsp ginger (I used Gourmet Garden ginger paste)
- 1 clove garlic, crushed
- Salt to taste
- 1 T tamari (or soy sauce)
- 1/2 lb shrimp
- 2 cups frosted flakes, ground
Blend the herbs and spices in a food processor (scallions, cilantro, ginger, garlic and salt). Add the tamari and shrimp to the spice blend. Mixture will be green and soft. Drop teaspoonfuls of the mixture into a bowl of cold water. This will make it easier to shape the mixture into small balls. Roll each ball in the ground frosted flakes to coat.
I deep-fried most of the croquettes. These bad boys puffed up so much in the deep fryer - they looked great, but shrunk down to a smaller size very quickly. I wish they stayed puffed up! Also, everything tastes better fried, but it's definitely not the healthy way to go. I baked the second batch of croquettes to see if it would come out as crunchy... it did! For the third batch, I threw some panko in with the frosted flakes, to try to tone down the sweetness. These tasted good too, but reduced the "frosted flakes" flavor too much.