Prawn Katsu Curry

with Salad and Rice
Katsu is a Japanese curry, traditionally served with chicken. This one combines crispy prawns with a smooth curry sauce.
Cals 1012 · Prot 47 · Carbs 138 · Fat 36
Family-Friendly
Try Hello Chef Now
45 min
Prawn Katsu Curry with Salad and Rice
Katsu is a Japanese curry, traditionally served with chicken. This one combines crispy prawns with a smooth curry sauce.
Cals 1012 · Prot 47 · Carbs 138 · Fat 36
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Prawns and Curry
Jumbo prawns
300 Grams
Plain flour
50 Grams
Eggs
2 Piece
Panko bread crumbs
90 Grams
Salt
1 Tsp
Carrot
1 Piece
Shallots
1 Piece
Vegetable oil
2 Tbsp
Curry powder
5 Grams
Ginger garlic paste
10 Grams
Plain flour
15 Grams
Water
200 ML
Brown sugar
5 Grams
Soy sauce
20 ML
Garam masala
2 Grams
Coconut milk
200 ML
Vegetable stock cube
1 Piece
Sides
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
350 ML
Spring onion
40 Grams
Cucumber
1 Piece
Lime
1 Piece
Black sesame seeds
10 Grams

Tips for fussy eaters

Go easy on the curry powder.

Pro tip

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

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bread prawns

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.
Cook rice

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.
Prep vegetables

3 Prep vegetables

Meanwhile, peel the carrot, then use the peeler to create several carrot ribbons. Grate the remaining carrot. Peel and finely slice the shallots. Finely slice the spring onion. Use the peeler to create cucumber ribbons.
Make curry sauce

4 Make curry sauce

Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the shallots, grated carrotgarlic ginger paste and cook for 3 min. Add the curry powdergaram masalasugar and the reserved flour. Gradually add the measured water whilst stirring. Add the coconut milksoy sauce and stock cube. Simmer for 5 min.
Fry prawns

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.
Assemble and serve

6 Assemble and serve

Tumble the cucumber and 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy