Prawn Katsu Curry

with Salad and Rice

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Instructions

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1 Bread prawns

Add the flour (reserve 1-2 Tbsp for the curry), eggs and bread crumbs to three separate shallow bowls. Whisk the egg and season with a pinch of salt. Pat the prawns dry and turn them in the flour, before dipping them in beaten eggs and finally coating them in bread crumbs. Chill until step 5.

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2 Cook rice

Meanwhile, rinse the rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Keep covered until serving.

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3 Prep vegetables

Meanwhile, peel the carrot, then continue peeling it until you are left with a pile of carrot ribbons. Grate the left-over middle piece of carrot. Peel and finely slice the shallots. Finely slice the spring onion. Chop the gem lettuce.

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4 Make curry sauce

Heat a non-stick pan over a medium low heat with a drizzle of oil. Once hot, add the shallots and grated carrots (reserve the ribbons!) and cook for 3 min. Add the curry powdergarlic ginger paste and 1/1.5/2 Tbsp of flour, and cook for 1 min further. Add the measured water, mango chutney and soy sauce. Simmer for 10 min.

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5 Fry prawns

Meanwhile, heat a second non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the breaded prawns and cook for 5 min or until golden and crispy. Once golden, transfer the prawns to kitchen paper.

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6 Assemble and serve

Tumble the gem lettuce, carrot ribbons, spring onion and black sesame seeds with a squeeze of lime juice. Serve the curry sauce over the rice topped with the fried prawns and the salad alongside.

Tips for fussy eaters

Go easy on the curry powder.

Pro tip

You can bread and chill your prawns up to 4 hours beforehand.

Katsu is a Japanese curry, traditionally served with chicken. This one combines crispy prawns with a smooth curry sauce.

Cooking Time: 45 min

Cals 897 · Prot 48 · Carbs 164 · Fat 9

Dairy-Free

Ingredients

Number of people

Prawns and Curry

Prawns 350 Grams
Plain flour 100 Grams
Eggs 1 Piece
Panko bread crumbs 90 Grams
Salt 1 Tsp
Carrot 1 Piece
Shallots 2 Pieces
Vegetable oil 2 Tbsp
Curry powder 5 Grams
Ginger garlic paste 10 Grams
Plain flour 15 Grams
Water 300 ML
Mango chutney 50 Grams
Soy sauce 20 ML

Sides

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 350 ML
Spring onion 40 Grams
Baby gem lettuce 1 Piece
Lime 1 Piece
Black sesame seeds 10 Grams

Katsu is a Japanese curry, traditionally served with chicken. This one combines crispy prawns with a smooth curry sauce.

Cooking Time: 45 min

Cals 897 · Prot 48 · Carbs 164 · Fat 9

Dairy-Free

Instructions

photo

1 Bread prawns

Add the flour (reserve 1-2 Tbsp for the curry), eggs and bread crumbs to three separate shallow bowls. Whisk the egg and season with a pinch of salt. Pat the prawns dry and turn them in the flour, before dipping them in beaten eggs and finally coating them in bread crumbs. Chill until step 5.

photo

2 Cook rice

Meanwhile, rinse the rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Keep covered until serving.

photo

3 Prep vegetables

Meanwhile, peel the carrot, then continue peeling it until you are left with a pile of carrot ribbons. Grate the left-over middle piece of carrot. Peel and finely slice the shallots. Finely slice the spring onion. Chop the gem lettuce.

photo

4 Make curry sauce

Heat a non-stick pan over a medium low heat with a drizzle of oil. Once hot, add the shallots and grated carrots (reserve the ribbons!) and cook for 3 min. Add the curry powdergarlic ginger paste and 1/1.5/2 Tbsp of flour, and cook for 1 min further. Add the measured water, mango chutney and soy sauce. Simmer for 10 min.

photo

5 Fry prawns

Meanwhile, heat a second non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the breaded prawns and cook for 5 min or until golden and crispy. Once golden, transfer the prawns to kitchen paper.

photo

6 Assemble and serve

Tumble the gem lettuce, carrot ribbons, spring onion and black sesame seeds with a squeeze of lime juice. Serve the curry sauce over the rice topped with the fried prawns and the salad alongside.

Tips for fussy eaters

Go easy on the curry powder.

Pro tip

You can bread and chill your prawns up to 4 hours beforehand.

Ingredients

Number of people

Prawns and Curry

Prawns 350 Grams
Plain flour 100 Grams
Eggs 1 Piece
Panko bread crumbs 90 Grams
Salt 1 Tsp
Carrot 1 Piece
Shallots 2 Pieces
Vegetable oil 2 Tbsp
Curry powder 5 Grams
Ginger garlic paste 10 Grams
Plain flour 15 Grams
Water 300 ML
Mango chutney 50 Grams
Soy sauce 20 ML

Sides

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 350 ML
Spring onion 40 Grams
Baby gem lettuce 1 Piece
Lime 1 Piece
Black sesame seeds 10 Grams
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