Shrimp Cutlet Curry
Cute Rice Balls
Enjoy this adorable Japanese-style dish featuring crispy air-fried shrimp cutlets, savory vegetable curry, and playful yellow shrimp-shaped rice balls.
Japanese curry is beloved for its comforting, mild sweetness and rich texture, commonly served alongside crispy katsu. This playful version takes inspiration from Japanese bento art, using pumpkin powder to naturally tint the rice into adorable shrimp shapes. Its an engaging, family-friendly way to enjoy classic curry without the heavy oil of deep-frying, thanks to an air-fried cutlet preparation.
Ingredients
- 2 cups cooked short-grain rice
- 1 tbsp pumpkin powder
- 1 large shrimp cutlet
- 1/4 cup starch (corn or potato)
- 1 egg, whisked
- 1/2 cup panko breadcrumbs
- as needed cooking oil spray
- 1/2 red onion, diced
- 1 potato, diced
- 1 carrot, diced (plus extra for garnishing)
- 1 block Japanese curry roux
- to taste black sesame seeds
- optional fresh parsley, chopped
Instructions
- 1Sauté the onions
Heat a drizzle of oil in a pan and add the diced red onions. Sauté them gently until they soften and become aromatic, creating a flavorful base for the curry before adding the rest of your vegetables.
Tip: Keep the heat at a moderate level and stir continuously to ensure the onions soften evenly without burning. - 2Simmer the curry vegetables
Add a block of Japanese curry roux into the pan containing the sautéed potatoes, carrots, and onions. Pour in water and stir gently, allowing the roux to dissolve and the vegetables to simmer together until the sauce thickens and the ingredients are fully cooked.
Tip: Simmer on low heat to ensure the vegetables are tender without breaking apart. - 3Bread the shrimp cutlet
Begin the breading process by generously pressing your shrimp cutlet into a layer of starch until evenly coated, gently shaking off any excess powder. Next, dip the cutlet into a bowl of whisked egg, and finally, cover it completely in panko breadcrumbs, pressing firmly so the crust adheres well.
Tip: Setting up a clean breading station with your dry and wet ingredients in separate shallow dishes will make this process much easier and less messy. - 4Air-fry the cutlet
Transfer the fully breaded shrimp cutlet into the basket of your air fryer. Lightly spray the surface with cooking oil to encourage a beautiful, golden-brown crust, then set the air fryer to 180 degrees Celsius and cook for 20 minutes until perfectly crispy.
Tip: Avoid overcrowding the air fryer basket to ensure that the hot air can circulate freely around the cutlet for maximum crunch. - 5Shape the rice balls
Once your rice is mixed with pumpkin powder and has taken on a vibrant yellow hue, use gloved hands to carefully form it into tight, round balls. This provides the base shape before adding the decorative details.
Tip: Press firmly while rolling the rice so that the balls hold their shape securely when placed into the hot curry sauce.
