Ebi Katsu Curry Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 40 min · Shellfish · pescatarian, dairy-free, high-protein
646 cal
30g protein
82g carbs
22g fat
per serving · estimated
Ingredients
- 7 oz raw shrimp
- 3/4 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 eggs
- 1 box japanese curry roux blocks
- 1 yellow onion
- 2 cups cooked short-grain rice
- 1 cup neutral frying oil
Method (tap to check — screen stays awake)
- Peel and devein shrimp, then pulse two-thirds to a paste and fold in the rest chopped; form into 4 patties.
- Coat patties in flour, beaten egg and panko.
- Saute sliced onion until soft, add 3 cups water, simmer 5 minutes, then melt in curry roux and simmer 5 minutes until thick.
- Fry the shrimp katsu in 350F oil 2-3 minutes per side until golden and cooked through.
- Slice the katsu and lay over rice, then ladle curry sauce alongside.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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