The Best Japanese Prawn Curry!

I use the same method for delicious prawn pasta to make this curry.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 1 Cook: 7 min

Ingredients

Japanese curry cubes (medium hot) 2
Garlic 1 clove
Ginger 2 slices
Pancetta 50-60g
Onion 1/4
Frozen prawns with heads (for the broth) 8
Frozen prawns 10-12
Vegetable oil 2 tbsp
Hot water 200-250ml

Method

1
These are the frozen prawns with heads, it really gives a good depth of flavour.
2
Here are the ingredients. You can use any curry cubes you have at home.
3
Put the vegetable oil in a large frying pan and add the smashed garlic on medium heat.
4
Add the sliced ginger and pancetta and fry.
5
Add the frozen prawns with heads and chopped onion and fry.
6
When the prawns are defrosted and well fried after 5 minutes, press down on the heads with the back of a spoon to release the flavour.
7
Fry the prawns until crispy, you'll get a lovely aroma wafting around the kitchen. Remove the prawns and add the water to the pan.
8
Add the curry cubes and dissolve.
9
Reduce the sauce on high heat.
10
When reduced, add the defrosted prawns. There'll be minimum flavour from these prawns.
11
Turn the heat off so the prawns don't shrink. Scrape the pan edges and mix into the sauce.
12
Transfer to a serving dish and enjoy with cooked rice or naan bread.

Tips & Note

●Adding more prawns with heads will give a deeper flavour. The prawns are still edible after all this cooking - you can keep in the curry or deep fry sprinkled with salt as a snack. Never waste them!

The Best Japanese Prawn Curry!

I use the same method for delicious prawn pasta to make this curry.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 1

Cook: 7 min

Ingredients

Japanese curry cubes (medium hot) 2
Garlic 1 clove
Ginger 2 slices
Pancetta 50-60g
Onion 1/4
Frozen prawns with heads (for the broth) 8
Frozen prawns 10-12
Vegetable oil 2 tbsp
Hot water 200-250ml

The Best Japanese Prawn Curry!

Recipe ID :1609 Posted on 23 JAN 2016

Serves 1

Cook 7min
views 1,436
printed 43

saved 1

I use the same method for delicious prawn pasta to make this curry.

Share

Ingredients

Print Ingredients Email Ingredients
2
1 clove
2 slices
50-60g
1/4
8
10-12
2 tbsp
200-250ml

Method

Cook
7min
1
These are the frozen prawns with heads, it really gives a good depth of flavour.
2
Here are the ingredients. You can use any curry cubes you have at home.
3
Put the vegetable oil in a large frying pan and add the smashed garlic on medium heat.
4
Add the sliced ginger and pancetta and fry.
5
Add the frozen prawns with heads and chopped onion and fry.
6
When the prawns are defrosted and well fried after 5 minutes, press down on the heads with the back of a spoon to release the flavour.
7
Fry the prawns until crispy, you'll get a lovely aroma wafting around the kitchen. Remove the prawns and add the water to the pan.
8
Add the curry cubes and dissolve.
9
Reduce the sauce on high heat.
10
When reduced, add the defrosted prawns. There'll be minimum flavour from these prawns.
11
Turn the heat off so the prawns don't shrink. Scrape the pan edges and mix into the sauce.
12
Transfer to a serving dish and enjoy with cooked rice or naan bread.

Tips & Note

●Adding more prawns with heads will give a deeper flavour. The prawns are still edible after all this cooking - you can keep in the curry or deep fry sprinkled with salt as a snack. Never waste them!

HOME
KitchenCIB
I’ve got 177 recipes!

KITCHENCIB
Step into my kitchen!
Use a batella mould to make this easy sushi.
Cooked rice, Sushi vinegar, Smoked mackerel fillets, Pickled ginger (gari), Wasabi
HOME
Use the colourful pepper as the mould to make this eye-catching dish.
Pepper (orange), Eggs, Salt & pepper, Vegetable oil
HOME
Build up the layers and make simple sushi!
Cooked rice, Sushi vinegar, Smoked Salmon slices
HOME
If you're good at making aglio, olio e peperoncino, this dish will be a breeze!
Garlic, Onion, Dried chilli, Olive oil, Tuna (tinned, in oil), Tinned tomato (chopped), Pancetta (bacon), Spaghetti, Salt, Fresh parsley (optional), Parmigiano reggiano
HOME
Use shop bought puff pastry to make instant delights!
Puff pastry sheet, Bananas, Chocolate chips, Egg, Flour for dusting
HOME
Use any leftover quiche ingredients to make this delicious pancake.
Frozen spinach, Bacon rashers, Mushrooms (medium), Butter, Salt & pepper, Eggs, Grated Cheddar cheese, Double cream, Knorr Chicken stock cubes, Flour
HOME

Similar Recipe

Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
The chicken katsu in a katsu curry is really the star of the show, so make the curry very simple but tasty.
Onion, Ginger, Carrot (medium), Chicken stock cube, Hot water, Japanese curry cube, Vegetable oil
Stir fry onions patiently for 20 minutes, this will make your curry dramatically more delicious!
Onions (medium), Carrot (large), Ginger, Pork loin fillet, Japanese curry cubes, Chicken stock, Vegetable oil, Cooked rice
KitchenCIB
HOME
A good homely taste of the olden days.
Apples (Granny Smith), Pork fillets, Mushrooms, Onion (medium), Red wine, Flour, Butter, Beef stock cube, Green peas (frozen), Salt & pepper, Sauce:, Apple (Granny Smith), Onion (small), Tomato puree, Tonkatsu sauce, Soy sauce
Mizue
PRO

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME