Easy & Delicious Japanese Seaf

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Ingredients

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Prawns with heads on		8-10
Garlic		2 cloves
Onion		1/2
Mixed seafood		200g
Vegetable oil		1 tbsp
Japanese curry roux cubes		2
Chicken stock cube		1
Hot water		500ml
Cooked rice		for 2 people

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Method

Prep

5min

Cook

10min

Finely chop the garlic and onion but keep them separate.

Put the prawns with heads on in a deep flying pan with the oil. Fry until crisp on medium heat, then press down the heads with a pair of tongs - this will release umami!

Add the chopped onions and stir fry for 3-4 minutes. Now remove the prawns - their mission is complete!

Add the finely chopped garlic and stir fry, then add the mixed seafood.

Pour in the hot water with the chicken stock cube and turn the heat up to high.

Once boiled, turn the heat off and add the curry roux. Dissolve and thicken the sauce.

Serve with cooked rice, putting plenty of sauce - mmmmm!

Tips & Note

Category

Japan Britain Boiled Curry Pan Fried / Shallow Fried Rice Sauces Simmer Stir Fried Prawns Root Vegetables Seafood Autumn Everyday Home Alone Lunch Winter

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