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Ebi katsu curry
Serves 4 Starters and mains
Ingredients
- 16 tail-on king prawns, deveined
- 300g basmati rice, soaked in cold water
- vegetable oil, to deep-fry
- 50ml plain flour, seasoned
- 2 eggs, beaten
- 150g panko breadcrumbs
For the curry sauce
- 3tbsp rapeseed oil
- 2 medium onions, diced
- 2 carrots, diced
- 2.5cm piece fresh ginger, peeled and grated
- 4 garlic cloves, crushed
- handful coriander stalks
- 2 heaped tsp medium curry powder
- 1 level tsp garam masala
- 1 heaped tsp plain flour
- 300ml water or vegetable stock
- 1tbsp light soy sauce
- 1tbsp mango chutney
For the quick pickled onion and chilli (optional)
- 2 red chillies, sliced
- 1 red onion, sliced
- juice 1 lime
- 1/2tsp sugar
To serve
- salad leaves
- Thai sweet chilli sauce or olive oil
- sesame seeds
Method
Mix the pickled onion and chilli ingredients, if using, in a bowl with a pinch of salt and set aside.
Use a sharp knife to score a criss-cross pattern along the underside of each prawn, stopping before the tail tip and making sure you don’t cut right through. Straighten each prawn by pressing it gently against the worksurface and set aside.
To make the curry sauce, heat the oil in a pan over a medium heat, add the onions and carrots and sauté for 2–3 minutes until soft and translucent. Add the ginger, garlic and coriander stalks and cook out for a minute. Tip in the ground spices and the slightly thick at this stage. Stir in the water or stock and allow to simmer for around 10 minutes. Blitz using a stick blender, adding more water if necessary to achieve the right consistency. Add the soy sauce and chutney, and salt if needed. Put back on the heat and leave on a gentle simmer until ready to serve.
While the sauce is cooking, drain the rice and add to a pan with 600ml water. Bring to the boil over a high heat, then turn down to low and cook, covered, for 10 minutes until all the water is absorbed. Remove from the heat and set aside.
Meanwhile, heat enough vegetable oil to come halfway up the sides of a large, heavy-based pan or deep-fat fryer, and put over a medium heat until it reaches 180C or a few breadcrumbs dropped into the oil turn golden brown and sizzle immediately.
While the oil is heating, put the flour, eggs and breadcrumbs into 3 shallow bowls. Dip the prawns in the flour, then the egg and finally the breadcrumbs and deep-fry, in batches, for 2-3 minutes until golden brown, moving them around gently for an even colour. Remove and keep warm.
Dress the salad leaves with Thai sweet chilli sauce or oil. Fill a small bowl with rice and turn it upside-down in a mound on each serving plate. Sprinkle with sesame seeds, then arrange the prawns and salad and pour some sauce on the side, or pour into a jug for guests to help themselves. Serve with the pickled onion and chilli, if using.
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