Name: Beef Chorizo with Gochujang-Tom Yam Mayo
Yield: 2
Ingredients: 750.0ml Water; 250.0g Knorr Potato Flakes 2KG; 100.0g Butter; 200.0g Cream; 10.0g Salt; 75.0g All-Purpose Flour; 100.0g Milk; 5.0g Salt; 1.0g Black Pepper; 50.0g Onion, diced; 125.0g Beef Chorizo; 125.0g Manchego Cheese, shredded; 200.0g All-Purpose Flour; 4.0pc Chicken Eggs, beaten; 500.0g Panko Bread Crumbs; 1.0g White Pepper; 200.0g Lady's Choice Real Mayonnaise 3L; 40.0g Gochujang; 5.0g Knorr Tom Yam Paste 1.5kg; 10.0g Nori; 1.0g Black Sesame Seed; 1.0g White Sesame Seed

This is an easy cooking recipe that makes use of Spanish beef chorizo combined with the nutty taste of manchego to create fried bites of meaty goodness paired with the sour-spiciness of gochujang and tom yam—delicately balanced with creamy mayonnaise.

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Preparation

Mashed Potato
- Boil water and salt, then add Knorr Potato Flakes.
- Whisk until the desired mashed potato consistency is achieved, then chill.
Filling
- Heat butter, then sauté onions and chorizo until fragrant.
- Add salt and pepper and whisk in the flour.
- Cook while consistently stirring, then pour hot milk and manchego cheese.
- Mix until all ingredients are combined, then chill.
Croquette
- Combine equal parts mashed potato and filling and flatten in a tray.
- Freeze for 4 hours, then shape like a ping-pong ball. Coat evenly in flour, then egg and panko and freeze.
- Fry at 180°C until golden brown.
Dipping Sauce
- Mix in mayonnaise, gochujang and Knorr Tom Yam paste, then put aside.
Plating
- Spread the gochujang-tom yam mayo on the plate, then place the croquettes on top.
- Add a small dollop of mayonnaise on top, then garnish with nori and a mix of black and white sesame seeds.

Beef Chorizo with Gochujang-Tom Yam Mayo

Ingredients

Mashed Potato

Filling

Croquette

Dipping Sauce

Plating