Steps

1. In a bowl, combine 30g of butter softened at room temperature with 30g of sifted cake flour and mix to make a beurre manié. [This is the key!] By mixing softened butter and flour without melting them, you can thicken the mixture without cooking.
   🕒 01:04
2. Refrigerate the prepared beurre manié to chill.
   🕒 01:38
3. Devein 120g of peeled shrimp, boil in hot water until cooked through, and cut into bite-sized pieces.
   🕒 01:40
4. Dry-roast 10g of sakura shrimp in a frying pan, being careful not to burn, and finely mince when fragrant.
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5. Finely chop 1/2 onion.
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6. In a pot, add 15g of butter, the finely chopped 1/2 onion, and 1 tsp of water. Steam-cook over low heat, being careful not to burn.
   🕒 03:05
7. Once the onion becomes transparent, add the chopped 120g of peeled shrimp and 200ml of milk and heat.
   🕒 03:27
8. Add the chilled beurre manié to the heated pot in two portions, mixing well from the bottom of the pot to thicken.
   🕒 03:46
9. Stir in the minced 10g of sakura shrimp.
   🕒 04:06
10. Season the croquette mixture with 1/4 tsp of salt and a pinch of pepper.
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11. Transfer the completed croquette mixture to a flat plate or tray. Once it has cooled to room temperature, refrigerate for about 10 minutes.
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12. Transfer the chilled mixture to a bowl and mix well, releasing air.
    🕒 05:10
13. Lightly oil your palms, scoop the mixture with a spoon, shape into your desired croquette form, and arrange on parchment paper.
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14. Freeze the shaped croquette mixture for about 30 minutes to firm up.
    🕒 06:15
15. Make the batter. In a bowl, combine 1 beaten egg, 2-3 tbsp of sifted cake flour, and 2 tbsp of milk, and mix well. [This is the key!] Adding flour prevents the filling from leaking or exploding during frying.
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16. Place dried breadcrumbs to taste in a plastic bag and crush them finely with a rolling pin or similar tool.
    🕒 06:49
17. Coat the semi-frozen croquette mixture by dipping it first in the batter, then in the finely crushed breadcrumbs. Using a bamboo skewer makes it easier to coat without getting your hands dirty and without breaking the soft filling.
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18. Heat 500ml of rice oil in a pot to 170℃, then fry the coated croquettes. Remove when the coating is golden brown and the croquettes float.
    🕒 08:03
19. Make the sauce. Mix 2 tbsp of mayonnaise and 1 tbsp of ketchup, and serve with the freshly fried croquettes.
    🕒 09:04