Directions

• Croquettes and Thai Curry PasteScrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks.
• Place potatoes in large saucepan or pot and add cold water to cover completely. Heat to a boil, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes.
• While potatoes are cooking, prepare the Thai Curry Paste by pulsing together the lemon grass, hazelnuts (or macademia nuts), ginger (or galangal), turmeric, Thai chilis, shallots, and garlic in food processor fitted with metal blade until smooth.
• In sauté pan, heat oil over medium-high heat. Add Thai Curry Paste and sauté until bubbly. Blend in cream and sugar. Reduce heat and simmer until thick, about 5 minutes. Strain into small bowl.
• Drain potatoes and turn into large bowl. Let cool briefly. Mix in butter, salt, pepper, and nutmeg. Mash until potato mixture is smooth, then mix in egg yolks.
• FillingIn sauté pan, over medium-high heat, heat oil. Add shrimp and scallops and cook just until translucent. Stir in 3/4 cup of the strained Thai Curry Paste.
• Scoop about ½ cup potato mixture for each croquette. Press each into disk about 2 to 3 inches in diameter. Portion about 1 tablespoon shrimp mixture into center of each disk.
• Carefully fold edges over, and form balls or cones, being sure filling is sealed inside potato mixture.
• BreadingIn large bowl beat eggs until blended. Pour flour into small pan. Pour panko into small pan.
• Bread croquettes by dipping each first in flour, then in egg, then in panko. Repeat for all croquettes.
• Heat oil in deep fryer or 1/2 of inch oil in large skillet to 350°F. Fry croquettes in small batches until golden brown, about 3 to 5 minutes.
• To serve, spoon a tablespoon or two of remaining Thai Curry Paste into center of plate.
• Arrange three croquettes on plate. Garnish with chives and lime wedges or top with chives or scallions.