Prawn Katsu with Curry and Rice
Crispy fried Prawn Katsu served together with Japanese curry sauce, plain rice, and shredded vegetables. Classic Japanese ebi katsu recipe that you can easily make at home with simple pantry-friendly ingredients. Super delicious!
Print
Pin
Servings: 4
Calories: 252kcal
Equipment
- Deep frying pan
- Medium pot to cook curry
Ingredients
- 12 Large prawns King prawns, tiger prawns or shrimp, ( About 250 gram/8.8 oz ),
- 2 Egg Whisked
- 1 cup Panko breadcrumbs About 120 gram, Add more if needed
- ½ cup Plain flour About 68 gram, Add more if needed
- ¼ tsp Salt
- ¼ tsp Black pepper
- Vegetable oil for frying
For Curry Sauce
- ½ Onion Cut thin slices
- 2-3 Japanese curry block Or 4 serving curry block, Roughly chopped. See details in note
- 2 tbsp Butter
- 500 ml Chicken stock/broth Or water, About 2 cup ( ½ litre )
To serve
- Shredded Carrot
- Shredded Cabbage
- Lettuce Or choice of salad leaves
Instructions
Make Curry Sauce
- Heat the pan to medium heat. Melt the butter, add onions and sautee for 2-3 minutes until soft and slightly brown. Then add the curry blocks and stir it well for a few seconds.
- Then pour the chicken stock in, continue cook for another 2-3 minutes, until the curry sauce starts to get thicken. Turn off the heat, set it aside and keep it warm.
Prepare Prawn Katsu
- Peel the prawns shell and left the tail part. With a sharp knife, slightly cut along the back of the prawns, remove the vein and discard.
- To straighten the prawns, use a sharp knife and score crisscross along underside of the prawn but leave the tail tip. Make sure not to cut right through. Straighten the prawn with hands by pressing it gently and set it aside.
- Season the prawns with salt and black pepper, then dip it into the plain flour first by holding it from the tail part.
- Next dip it into the beaten eggs and then dredge into the panko breadcrumbs. Press it gently with hands, then toss the excess crumbs out before frying.
- Fry the coated prawns in the pre-heated vegetable oil 350ºF (180ºC) for about 2-3 minutes or until crispy golden brown.
- Remove from oil and place it over the cooling rack ( wire rack ) .
- Serve it on it's own with choice of dipping sauce or serve together with curry and rice.
To Serve with Curry and Rice
- Fill the small bowl with rice, then flip it upside down on the plate. Pour the katsu curry sauce around the sauce. Place the fried prawn katsu over the rice and curry. Sprinkle chopped spring onions.
- Add shredded carrot, cabbage, or choice of salad leaves on the side. Serve immediately.
Notes
- Prawns - Use any large raw prawns or shrimps. We usually use large tiger prawns or king prawns for this recipe.
- Do not overcrowd the frying oil. Fry with batches if needed.
- Clear the frying oil with a mesh strainer between batches. Remove fried crumbs to prevent them from burning.
- Japanese curry sauce can be thicker if you leave it longer. Add a splash of water and reheat it just right before serving if the gravy is too thick.
- Curry blocks - I used S&B medium-hot curry blocks in this recipe and no extra salt or sugar is needed in the curry sauce. You can use your choice of Japanese curry roux blocks mild or hot to your preference. Flavour and taste can be varied according to the different brands you used. Recommend making a taste test and adjusting the salt, pepper, or sugar before serving.
Nutrition
Calories: 252kcal | Carbohydrates: 29g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 676mg | Potassium: 235mg | Fiber: 1g | Sugar: 4g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!