I have wanted to do this dish for ages and finally got round to it. I love prawn curry and I love katsu curry thanks to that well know restaurant 😜 so I decided to put the 2 together. Gosh it was nice and very moorish. Everything just went together perfectly. There is abit of an effort but it is so worth it. I’m experimenting more with Japanese flavours all the time my first love was miso as you can see from my previous post.
For the Katsu
- 250g raw king prawns
- 150g Atlantic prawns (you can use all king prawns)
- 1 tsp corn flour
- 1 tbsp mayonnaise
- 2cm piece of ginger, minced
- 1/2 tsp white pepper
- 1/2 tsp of dried chives or (1tbsp fresh)
- 1/4 tsp salt
- 70g plain flour
- 1 tsp five spice powder
- Pinch of salt and pepper
- 1 egg beaten
- 70g panko breadcrumbs
- Oil for frying
For the Curry
- 1 large shallot, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 inch piece of ginger, peeled and minced or grated finely
- 2 garlic cloves, peeled and minced
- 2 tbsp curry powder
- 1 tbsp ground cumin
- 1tsp turmeric
- 2 tbsp plain flour
- 500ml chicken stock
- 1 tbsp soy sauce
- 1 tbsp runny honey
- 1 tsp hot sriracha sauce
- salt and pepper to taste
- ghee or oil, for frying
For the Katsu
- Start by making the prawn burger filling as they will need to set in the fridge. Chop 6 of the king prawns into small chunks and set aside.
- Put the rest of the prawns in a food processor and blitz in pulses so you still have some texture.
- Add all of the ingredients except the flour, five spice, egg, panko and seasoning into a bowl and give it a good stir to combine. Shape into burgers and put in the fridge for at least 30 minutes.
For the Curry Sauce
- Heat a drizzle of ghee or oil into a saucepan over a medium heat. Add the onion and carrots and cook for 5 minutes, stirring frequently so they don’t catch. Add the ginger and garlic and cook for a further minute.
- Tip in the curry powder, cumin, flour and turmeric, stir to coat the carrots and onions and cook out for a further 30 secs.
- Add the stock in a steady stream whisking as you go so you don’t get any lumps. Once all the stock has been added add in the honey, soy sauce and sriracha. Taste and add seasoning if required. Simmer for 20 minutes, stirring occasionally.
- Blitz with a stick blender until smooth. Set aside while you finish off the prawns.
To finish the Katsu
- Preheat oven to 200 degrees fan. (you can skip this but I like to make sure mine are cooked through and the middle is nice and hot)
- Get 3 separate plates. To the first one add the flour, five spice, salt and pepper. To the second add the beaten egg. To the third plate add the park breadcrumbs.
- Heat about a cm of oil in a frying pan until hot. Take your Katsu and dip on both sides the flour, then the egg and finally the panko making sure they get a good coating by pressing down into the panko.
- Add the Katsu to the pan and fry on each side for 2-3 minutes or until they are golden brown.
- Transfer to a baking tray and pop in the oven for 5 minutes while you reheat the sauce
Serve the Katsu Curry with your favourite side. 😊