Portly Cooks | Ebi Katsu

Ebi Katsu

Something about Japanese Curry sauce is addictive.

  • Panko Bread Crumbs
  • 6 King Prawns (peeled, tails left on)
  • 1 Egg
  • 45g Sushi Rice
  • 90ml Water

For the sauce

  • 165ml Coconut Milk
  • ½ tsp Ginger Powder
  • 1 tsp Curry powder
  • ½ tsp Garlic Powder
  • 1 tbsp Soy Sauce
  • 1 ½ tbsp Honey
  • 1 Spring Onion (Chopped)


Start off by cooking the rice, wash the rice, add the water and bring to the boil before turning down and simmering for 10 minutes. While the rice cooks, bread the prawns. Beat the egg and coat each prawn before coating in the panko.

Deep fry or shallow fry the prawns until the breadcrumbs have browned, leave to one side to rest.  In a saucepan bring together the curry sauce ingredients, bring to the boil and reduce by around a third.

Serve the rice and prawns with the curry sauce on the bottom of the plate.


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