The Best Japanese Prawn Curry!

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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

Cook

7min

These are the frozen prawns with heads, it really gives a good depth of flavour.

Here are the ingredients. You can use any curry cubes you have at home.

Put the vegetable oil in a large frying pan and add the smashed garlic on medium heat.

Add the sliced ginger and pancetta and fry.

Add the frozen prawns with heads and chopped onion and fry.

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.

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.

Add the curry cubes and dissolve.

Reduce the sauce on high heat.

When reduced, add the defrosted prawns. There'll be minimum flavour from these prawns.

Turn the heat off so the prawns don't shrink. Scrape the pan edges and mix into the sauce.

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!

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