🇯🇵 Japanese

Shrimp Curry

Name: Shrimp Curry
Prep time: 12 min
Cook time: 17 min
Total time: 29 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1 large, finely chopped Garlic; 4 cloves, minced Ginger; 3, cubed Potato; 2 Carrot; 400 g Soy Sauce; 1 tsp White Pepper; 400 g Shrimp; 2 tbsp Neutral Oil; 1 tsp Shichimi Togarashi; 1/2 tsp Toasted Sesame Seeds; 200 g Japanese Curry Roux

🇯🇵 Japanese

Thick, mildly sweet Japanese curry with shrimp over rice — wafū comfort at its best. About 29 minutes from fridge to table.

Prep 12 min Cook 17 min Serves 4 Medium

Ingredients

Saltto taste
Garlic1 large, finely chopped
Ginger4 cloves, minced
Potato3, cubed
Carrot2
Soy Sauce400 g
White Pepper1 tsp
Shrimp400 g
Neutral Oil2 tbsp
Shichimi Togarashi1 tsp
Toasted Sesame Seeds1/2 tsp
Japanese Curry Roux200 g

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Heat the Neutral Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the garlic and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the ginger plus the white pepper, shichimi togarashi and toasted sesame seeds; toast for about a minute until the kitchen smells incredible.
4
Add the shrimp, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the soy sauce, bring to a gentle bubble, then cover and simmer until the shrimp is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with shiso leaves and a squeeze of rice vinegar.

Chef's tip

For deeper flavour, toast the white pepper in the oil before adding anything wet.

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Watch how it's made

Video: Japanese Prawn Curry with S&B Golden Curry · on YouTube