Ebi Furai Curry

Japanese cuisine is not only famous for their traditional dishes like sushi or ramen, but also for perfectly incorporating western dishes with traditional Japanese cooking technics and fresh ingredients, they call this Yoshoku, or western food. So, today,  we are making two easy and fast dishes that work together brilliantly, Japanese Curry and Ebi Furai.


You need:

  • 1/2 box Japanese Curry Roux (usually 6 bricks in each box, half is 3; S&B’s Golden Curry)
  • 180 ml or 3/4 cup chicken broth
  • 1/2 lb mushroom (both crimini or shiitake works)
  • 1 large potato
  • 1 large carrot
  • 1/2 medium onion
  • 10 large shrimp or prawn
  • 1 egg; flour (quantity adjustable)
  • breadcrumb (panko breadcrumbs are the best, quantity adjustable)
  • oil (quantity adjustable)

How to make this:

  1. Chop the onion and mushroom, cook them in some oil on medium in a pot or dutch oven. After the onion turns translucent, pour in the broth and cook until it simmers
  2. Skin the potato and carrot, chop them into 1 inch or 2 cm cubes, boil them in the broth with the lid closed for 10 min or until they soften
  3. Drop in the 3 curry bricks, turn the heat down to low and let it cook slowly, stir constantly to create a smooth and creamy sauce
  4. Once it turns smooth, let it simmer on low for about 8 min
  5. Devein the shrimps, gently slice the bottom, then press it on a flat surface until it straightens
  6. Dry it, dust it with flour, then dip it in the beaten egg, then cover it with some breadcrumbs, panko works the best, but anything works
  7. Heat up a pot with about 2-inch deep oil to about 175 C or 350 F, fry the coated shrimps for about 3 min
  8. Serve the curry with some rice, the Ebi Furai can be a side dish

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