Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 1 Cook: 7 min
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 |
●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!
Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 1
Cook: 7 min
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 |
Print Ingredients | Email Ingredients | |
2 | ||
1 clove | ||
2 slices | ||
50-60g | ||
1/4 | ||
8 | ||
10-12 | ||
2 tbsp | ||
200-250ml |
●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!