Ebi Katsu Curry Bowl

Japanese · 40 min · Shrimp · pescatarian, dairy-free, high-protein

Shop ingredients

Ingredients

• 400 g raw shrimp
• 1.5 cups panko breadcrumbs
• 0.25 cup all-purpose flour
• 1 eggs
• 0.5 box japanese curry roux blocks
• 1 yellow onion
• 4 cups cooked short-grain rice
• 2 cups neutral frying oil

Method

1. Peel and devein shrimp, then pulse two-thirds to a paste and fold in the rest chopped; form into 4 patties.
2. Coat patties in flour, beaten egg and panko.
3. Saute sliced onion until soft, add 3 cups water, simmer 5 minutes, then melt in curry roux and simmer 5 minutes until thick.
4. Fry the shrimp katsu in 175C oil 2-3 minutes per side until golden and cooked through.
5. Slice the katsu and lay over rice, then ladle curry sauce alongside.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook