Prawn Katsu Curry

Ingredients

• 15 king prawns, deveined
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp unsalted butter
• 1/2 cup brown onions, sliced
• 2 cubes of S&B Golden Curry (mild)
• 500 ml water
• 1 tsp Lee Kum Kee chicken bouillon
• 1/2 cup Plain flour
• 1 egg
• 1 cup Obento panko bread crumb
• 500 ml vegetable oil (for deep fry)
• 1/4 lettuce, shredded for garnishing
• Cooked rice

Method

1. Prepare the prawns: Peel the prawn shell and left the tail on. Devein the prawns and straighten the prawns by scoring crisscross along the underside of the prawn. Straighten the prawn with your hands by gently pressing it. Season the prawns with salt and black pepper.
2. Cook the curry sauce : Heat the pan to medium heat and add butter. Once the butter is melted, stir in the sliced onions. Once the onions are soft and turn slightly brown, add the roughly chopped curry roux and stir continuously.
3. Next, add water and chicken bouillon and bring it to simmer. Continue to cook for another 3-4 minutes, until the curry sauce starts to get thickened. Then remove from heat and set it aside. Keep it warm.
4. Place 3 plates, and put plain flour, egg, panko bread crumbs into each plate.
5. Dredge the prawn in the plain flour by holding it from the tail part. Then, dip it into the whisked egg. Next, coat in the panko breadcrumbs. Shake the excess crumbs out before frying.
6. Fry the prawns: Fry the coated prawns in the pre-heated vegetable oil 180ºC for about 2-3 minutes or until crispy golden brown. Remove from oil and place it over the wire rack .
7. Serve with curry sauce: Serve the prawn katsu with a bowl of cooked rice, pour in the curry at the side of the rice and place the fried prawns on top. Add shredded lettuce on the side. Garnish with fresh mint/coriander. It tastes best when served immediately after frying.

Product used in recipe

• S&B - Golden Curry Mild