Prawn Katsu with Curry and Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried shrimp served with creamy Japanese curry sauce, steamed rice, and fresh vegetables. Rich, savory curry balanced by the light crispiness of the shrimp. A satisfying Japanese comfort meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 Large prawns (King prawns, tiger prawns or shrimp, ( About 250 gram/8.8 oz ), )
- 2 Egg (Whisked)
- 1 cup Panko breadcrumbs (About 120 gram, Add more if needed)
- ½ cup Plain flour (About 68 gram, Add more if needed)
- ¼ tsp Salt
- ¼ tsp Black pepper
- Vegetable oil for frying
- ½ Onion (Cut thin slices)
- 2-3 Japanese curry block (Or 4 serving curry block, Roughly chopped. See details in note)
- 2 tbsp Butter
- 500 ml Chicken stock/broth (Or water, About 2 cup ( ½ litre ))
- Shredded Carrot
- Shredded Cabbage
- Lettuce (Or choice of salad leaves)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 886mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 648mg
- Calcium
- 170mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 886MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.