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 21,991
printed 154

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 205 recipes!

KITCHENCIB
Step into my kitchen!
So tasty with lots of ginger.
Rice, Tinned bamboo shoots in water, Minced pork, Ginger, Oyster sauce, Sake, Light soy sauce, Mirin, Salt & pepper, Vegetable oil, Coriander leaves
HOME
Super simple and a lovely nutty flavour with lots of vegetables.
Pointed cabbage, Green beans, Beansprouts, Pork belly, Garlic, Ginger, Sesame oil, Water, Sake, Sesame paste, Light soy sauce, Salt & pepper
HOME
Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.
Salmon fillet, Salt, Cooked rice , Mayonnaise, Sesame oil, Nori sheet
HOME
It goes well on cooked rice or just as it is as a main.
Minced pork, Bok choy bulbs, Vermicelli, Oyster sauce, Sake, Soy sauce, Sugar, Chicken stock, Salt & pepper
HOME
Fry the sauce with the pork at the beginning to get a good integrated flavour, don't add the sauce at the end.
Pork fillets (or minced pork), Aubergine (medium), Green pepper, Chinese chilli bean sauce, Miso, Sugar, Vegetable oil, Chicken stock, Potato starch in a bit of water, Sesame seeds
HOME
Make a basic mushroom sauce peperoncino style (olive oil, garlic & chilli) first of all, then mix with butter and cheese and the pasta - mmmm, delicious!
Mushrooms (medium), Olive oil, Garlic, Dried chilli, Butter, Parmigiano reggiano (grated), Parsley, Spaghetti
HOME

Similar Recipe

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
I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!
Chicken breast fillets, Salt & pepper, Flour, Carrots, Onion, Potatoes, Garlic, Ginger, Chicken stock cube, Japanese curry cubes, Hot water, Boiled egg (optional)
KitchenCIB
HOME
You could enjoy this with cous cous to make it more exotic!
Leg of lamb, Tinned tomatoes, Onions (large), Ginger, Garlic, Vegetable oil, Chicken stock, Spices, Curry powder, Garam masala, Coriander powder, Paprika, Salt, Pepper, Cornflour
Mizue
PRO
Hint of a Thai curry.
Prawns with shell on, Onion, Red and Yellow Pepper, Green beans, Garlic, Ginger, Lemongrass, Sauce:, Japanese soy sauce, Mirin, Sake, Chilli sauce, Curry powder, Lime juice, Coconut milk
Yukiko
PRO
Lovely with cooked rice and especially good with a cold beer!
Minced pork, Onion, Carrot, Aubergine, Garlic, Seasonings:, Curry paste, Ketchup, Vegetable oil, White wine, Salt & pepper
rie-i
PRO
You need to patiently fry the onions for 20 minutes to make a delicious onion soup base first.
Onion (medium), Vegetable oil, Chicken stock, Chicken breast fillet, Japanese curry cube
KitchenCIB
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME