Ebi Katsu Curry (Crumbed Prawn Curry)
Butterflied king prawns in a crisp crumb coat on rice with a warm, mellow Japanese curry sauce.
Made with Japanese curry roux. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £2.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice: rinse until the water runs almost clear, add 450 ml water, bring to the boil, cover and cook on the lowest heat for 12 minutes. Rest, covered, for 10 minutes.
12 min - 2
Make 3 shallow cuts across the belly of each prawn and press down gently to flatten and stop them curling. Pat very dry and season with the salt.
- 3
Warm your ready made Japanese curry roux (see the base recipe) over a low heat, adding a splash of water if it has thickened. Keep it hot.
- 4
Set up three dishes: flour, beaten egg, breadcrumbs. Coat each prawn in flour, then egg, then press well into the crumbs.
- 5
Heat the oil in a deep, heavy pan to 180C (a crumb should sizzle and turn golden in 20 seconds). Fry the prawns in two batches for 2 minutes each until golden and cooked through. Drain on kitchen paper.
4 min - 6
Divide the rice between plates, add the cabbage and lemon wedges, lay on 4 prawns each and ladle the curry sauce beside them.
Tips
- Dry prawns crumb better. Pat them with kitchen paper twice before the flour.
- Fry in small batches so the oil stays hot. Crowding makes the crumb greasy.
- Make sure prawns are pink and opaque all the way through before serving.
- Never leave hot oil unattended, and let it cool completely before disposing of it.
Storing and freezing
Eat the prawns straight away. Cooked prawns should not be kept and reheated, so only fry what you will eat. Leftover sauce keeps 3 days in the fridge.
Questions
Can I make ebi katsu curry gluten free?
Yes. Use gluten free plain flour and gluten free breadcrumbs as listed, and your gluten free curry roux. Check the prawns are plain and not pre-coated.
Can I use frozen prawns?
Yes. Defrost them fully in the fridge overnight, then drain and dry them very well before cutting and coating, or the crumbs will slide off.
Can I air fry them instead?
Yes. Spray the crumbed prawns with oil and air fry at 200C for 6 to 8 minutes, turning once, until golden and cooked through.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.