Prawn Croquettes (咸香虾枣可乐饼)



A dish of my crazing cooking adventure. Nothing much to share except the recipe. I believed it is presentable to be prepared for entertaining house guests or as a party snack.


It is some prawns, salted egg yolks wrapped in meshed hard bean curd (taukwa) and salted egg white. Taste is good and family members loved it. Preparation is simple and can be done within an hour.


Quantities listed here are mostly estimates as consistent with most savoury dishes. Variations are many and full of flexibilities. If you want, you can try to use air fryer to fry it.  Sauces can be added but is not included in this recipe. Suggested sauce is to drizzle with mayonnaise. It goes well with sweet Thai chilli sauce.


I have a hard time of giving it a name, therefore, I have decided to use a simple name, “Prawn Croquettes” for this simple dish . The name was initiated by my Facebook friends and I have to thank them for helping me to think of a name.



Servings: Preparing about 10-12 prawn croquettes depending on the size of your croquettes


  • 10-12 prawns – de-shelled and de-veined
  • One piece of hard bean curd (medium sized)
  • 6 soda crackers
  • 300 grams of minced meat (pork or chicken)
  • 2 cooked salted eggs
  • 5-6 stalks of spring onions
  • 1 eggs (not in the picture)
  • 1 onion (not in picture)
  • 1 tablespoon of corn flour (not in picture)
  • Adequate cooking oil for deep frying
  • Seasonings of your choice (suggested: light soya sauce, white pepper, sugar, sesame oil)




  • Blend the soda crackers in the food processor until fine. Set aside for later use.

  • Cut the salted egg into half, take out the egg yolk, meshed and divide into 1o-12 balls. Set aside for later use.


  • Use the same food processor to blend salted egg white, firm bean curd, eggs, spring onion, corn flour and onion until a paste is form. If the paste is overly sticky, you can add a tablespoon or two of the biscuits crumbs prepared earlier. Add seasonings (light soya sauce, sugar, sesame oil and pinches of salt). Note that there is salted egg in the paste, therefore, your addition of salt and light soya sauce have to take into consideration this. Divide the paste into 10-12 equal portions.


  • Take a portion, flatten it in your palm, put one prawn and a ball of salted egg yolk. Seal the side and shape it following the shape of the prawns. Roll the paste on the soda crackers crumb prepared earlier. Set aside for later deep frying. If your hand is too sticky can add put some plain flour on your hand  to help your shaping.


  • Heat some cooking oil in a pan under high heat. The cooking oil is consider hot enough for deep frying when a wooden chopstick inserted and bubbles start to emit. Deep fry the prawn croquettes until it is golden brown in the outer skin. You may want to reduce your heat to medium if you are afraid of getting it burnt. The frying process will take about 10-15 minutes. Once taken out from the oil, drained and put on top of an oil absorbing paper before serving. Best served with Thai chilli sauce or drizzle with mayonnaise.



This is great for party snack. Most of the ingredients are optional and you can easily tailor to suit your family’s taste buds. May be you can consider to add water chestnuts to the paste.


Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.


10 thoughts on “Prawn Croquettes (咸香虾枣可乐饼)

  1. Pingback: RECIPE INDEX ( Updated on 8 June 2014) | GUAI SHU SHU

  2. Pingback: RECIPE INDEX ( Updated on 16 AUGUST 2014) | GUAI SHU SHU

  3. Pingback: RECIPE INDEX ( Updated on 13 March 2015) | GUAI SHU SHU

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s