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.
937 Reviews
Cals 973 · Prot 48 · Carbs 142 · Fat 30
Chef's choice
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.
937 Reviews
Cals 973 · Prot 48 · Carbs 142 · Fat 30
Chef's choice
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Prawns
Jumbo prawns 7*
300 Grams
Plain flour 10*11*
50 Grams
Eggs 5*
2 Piece
Panko bread crumbs
90 Grams
Tamari 9*
15 ML
Vegetable oil
2 Tbsp
Katsu sauce
Carrot
1 Piece
Shallots
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste 1*2*3*4*9*10*13*14*
10 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Brown sugar
5 Grams
Water
200 ML
Coconut milk
200 ML
Soy sauce 9*
10 ML
Vegetable stock cube
1 Piece
Sides
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Spring onion
40 Grams
Cucumber
1 Piece
Black sesame seeds 3*
10 Grams
Lime
1 Piece

Allergens

*7 Crustaceans, *10 Wheat, *11 Gluten, *5 Eggs, *9 Soya, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds, *4 Milk, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4074 / 973
Fats (g) 30.3
of which saturated (g) 15.1
Carbohydrates (g) 142
of which sugars (g) 11.9
Fibers (g) 11.3
Proteins (g) 47.8
Salt (g) 3.7
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

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 with the tamari. Pat the prawns dry and turn them in the flour, before dipping them in the beaten eggs and finally coating them in bread crumbs. Chill until step 5.
Tip! You can bread and chill your prawns up to 4 hours beforehand.
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 carrot, ginger garlic paste and cook for 3 min. Add the curry powder, garam masala, sugar and the reserved flour. Gradually add the measured water whilst stirring. Add the coconut milk, soy 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.
Serve

6 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.
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 2022 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 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy