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 10,263
printed 117

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 181 recipes!

KITCHENCIB
Step into my kitchen!
Kids love this because of its creamy taste.
Tinned salmon, Onion, Mushrooms, Carrot, Butter, Flour, Milk, Single cream, Salt & pepper, [Butter Rice], Rice, Vegetable oil, Bay leaf
HOME
The sweetness is incredible!
Carrots, Streaky bacon, Rolled puff pastry sheet, Sour cream, Grated cheddar cheese, Coriander powder, Egg, Salt & pepper
HOME
This a recipe created by the Swiss Head Chef of the Yokohama New Grand Hotel.
Cooked rice, Turmeric, 【Tomato sauce】, Pancetta, Onion, Dried chilli (deseeded), Garlic, Tinned tomatoes (small), Salt & pepper, Frozen mixed seafood, 【Bechamel sauce】, Butter, Flour, Chicken stock cube, Milk, Grated cheese
HOME
If you have any roast chicken left over, use it to make this wonderful warming soup!
Barbecue chicken (shop bought), Onion (small), Carrot (small), Tofu, Egg, Water, Salt, Sake, Soy sauce, Pepper, Chicken stock granules, Frozen prawns, Frozen green peas, Potato starch in water, Vinegar, Spring onion
HOME
You know it's going to taste great!
Spaghetti, Beef (any cut), Red pepper, Green pepper, Onion, Carrot, Green beans, Korean BBQ sauce (ougon no tare)
HOME
A good snack for kids and a great nibble with drinks.
Chicken breast fillets, Cornflakes, Vegetable oil, [Seasoning], Salt & pepper, Garlic (smashed), Mayonnaise, White wine, Flour
HOME

Similar Recipe

Enjoy this curry with rice or naan bread. It's not so hot and spicy, so kids can also enjoy this vegetarian dish (it's also for vegans).
Okra, Tomato (medium), Onion (medium), ●Cumin powder, ●Turmeric, ●Coriander powder, ●Chilli powder, Water, Garlic (grated), Ginger (grated), Vegetable oil, Salt & pepper
KT
HOME
This has a runny gravy but you'll enjoy the spicy flavours. Use your favourite minced meat.
Garlic, Minced meat (beef, lamb, pork), Oil, Onions, Egg, Ginger, Coriander leaves (finely chopped), Turmeric, Curry powder, Chilli powder, Cumin, Tinned tomatoes, Coconut milk or milk
yhiranuma
PRO
A lovely light and airy blend of sweetness and spiciness.
Parsnips, Onion, Chicken thigh, Vegetable oil, Ginger, Soup (1/2 stock cube in hot water), Curry powder, Ketchup, Garam masala, Salt & pepper
Mizue
PRO
Everyone loves a curry! You can make this really quickly in a pressure cooker...and make everyone smile (*^^*)!
Chicken thighs, Onion (medium), Potatoes (medium), Carrots (medium), Garlic, Vegetable oil, Water, Japanese curry roux pack
himawari
HOME
Fry the onions lovingly for 20 minutes and get a beautiful onion soup base to create a delicious Japanese curry.
Onion (medium), Carrot (medium), Ginger, Vegetable oil, Japanese curry cube, Chicken stock cube, Hot water, How to make chicken katsu:, Chicken breast fillet, Salt & pepper, Egg, Flour, Panko breadcrumbs, Vegetable oil for frying
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

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe