Crispy Shrimp Cutlet Curry Rice

Enjoy a comforting Japanese-style curry paired with a golden, crispy shrimp cutlet. This hearty meal balances rich, savory sauce with the satisfying crunch of panko.

Ingredients

• 200 g shrimp paste
• 50 g cornstarch
• 1 egg
• 100 g panko breadcrumbs
• 1 potato
• 1 carrot
• 1 red onion
• 1 block Japanese curry roux
• 500 ml water
• 200 g steamed white rice
• 1 tbsp cooking oil
• 1 tsp black sesame seeds

Instructions

1. 1Coat with cornstarch

   

   Take the unthawed shrimp paste and coat it thoroughly in cornstarch. Ensure all sides are evenly covered to help the subsequent layers adhere properly.

   Tip: There is no need to thaw the shrimp paste beforehand; it will cook perfectly from a frozen state.
2. 2Dip in egg wash

   

   Transfer the cornstarch-coated shrimp paste into a bowl of whisked egg wash. Submerge it completely so the egg liquid covers the entire surface, acting as the binder for the breadcrumbs.

   Tip: Gently shake off any excess loose cornstarch before dipping into the egg to prevent clumping.
3. 3Coat with breadcrumbs

   

   Place the egg-coated shrimp paste onto a plate filled with breadcrumbs. Press down gently but firmly to ensure the breadcrumbs stick to every side, creating a thick, even crust for maximum crispiness.

   Tip: Panko breadcrumbs are ideal for this step as they provide an exceptionally light and crunchy texture.
4. 4Air fry the shrimp cutlet

   

   Place the breaded shrimp cutlet into the air fryer basket. Cook at 180°C for 20 minutes, making sure to flip it halfway through so both sides develop an even, golden-brown crust.

   Tip: If you are using pre-made frozen shrimp paste, there is no need to thaw it beforehand.
5. 5Chop the vegetables

   

   Peel and cut the potatoes, carrots, and red onions into medium-sized chunks. Keeping the vegetable pieces relatively uniform in size ensures they will cook at the same rate when simmering in the curry sauce.

   Tip: Avoid cutting the potato chunks too small, or they may dissolve entirely into the sauce during the simmering process.
6. 6Sauté the onions

   

   Heat a drizzle of cooking oil in a pan over medium heat. Add the chunks of red onion and sauté them until they become fragrant and slightly softened.

   Tip: Sautéing the onions first releases their natural aromatic oils, creating a flavorful base for the curry.
7. 7Add the vegetables

   

   Add the chunks of carrots and potatoes into the pan with the sautéed onions. Stir-fry the mixture evenly for a few minutes so the vegetables are lightly coated in the oil.

   Tip: Cutting the potatoes and carrots into uniform, bite-sized chunks ensures they will cook at the same rate.
8. 8Add curry and water

   

   Place a block of curry roux onto the vegetables in the pan. Pour in an appropriate amount of water to create the base for your curry sauce.

   Tip: If you prefer a milder or richer flavor, you can substitute a portion of the water with chicken or vegetable broth.
9. 9Simmer the curry

   

   Cover the pan with a lid and let the curry simmer gently for about 10 minutes. Continue cooking until the vegetables are tender and the sauce has reduced and thickened.

   Tip: Stir the curry occasionally while it simmers to prevent the thickening sauce from sticking to the bottom of the pan.
10. 10Slice the shrimp cutlet

    

    Take the cooked, golden-brown shrimp cutlet and place it on a wooden cutting board. Using a sharp knife, carefully slice the cutlet into uniform strips to make it easier to serve and eat.

    Tip: Use a gentle sawing motion to slice through the crispy breadcrumb coating without crushing the juicy shrimp interior.
11. 11Assemble the curry bowl

    

    Using kitchen tongs, carefully arrange the sliced shrimp cutlet strips on top of the prepared bowl of rice and vegetable curry. Ensure the pieces are spread out attractively for a beautiful presentation.

    Tip: Place the cutlet pieces carefully so they remain crispy on top of the hot curry sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions