Let’s have a go at a Japanese-inspired dish with a simple yet tasty curry.
The process is straightforward and enjoyable. We start by gently cooking onions until they’re soft, then adding a zing of ginger for that fresh, slightly spicy kick. The heart of the curry is formed by a roux of butter, flour, and curry powder, creating a rich and aromatic sauce. The sauce is then deepened with the umami of soy sauce and a touch of sweetness from honey.
King prawns, succulent and flavoursome, are quickly sautéed and folded into the curry, adding a luxurious texture and a taste of the sea. The final flourish comes with a garnish of fresh chilli and spring onions, offering a crisp contrast and a pop of colour.
Japanese-style Prawn Curry
Ingredients
- 2 tbsp garlic oil
- 1 onion (diced)
- 10g ginger (peeled and grated)
- 30g plain flour
- 30g butter
- 2 tbsp curry powder
- 800ml stock (chicken or vegetable)
- 1 tbsp soy sauce
- 1 tbsp honey
- 400g king prawns (uncooked)
- Chopped chilli and spring onion to serve
Directions
- In a large saucepan, heat 1 tablespoon of garlic oil and then cook the diced onions for 10 minutes until soft.
- Next add in the ginger and cook for another couple of minutes before adding the butter.
- When the butter has melted into the other ingredients, add the plain flour and curry powder then stir well.
- Add stock gradually, continuing to stir well. When all the stock has been added, bring to a simmer and then add the honey and soy sauce.
- Allow the sauce to simmer for another 15 minutes, during which time it will thicken nicely and you can get on with cooking the prawns.
- Heat 1 tablespoon of oil in a pan then add the prawns and cook for a few minutes. When the prawns are cooked through, stir into the sauce.
- Serve in bowls over boiled rice, garnishing with chopped chilli and spring onions.
CategoriesFood
