We love experimenting in the kitchen and this is a great example of that experimentation. It mixes a few of our favourite things – Prawns, crispy katsu and curry sauce in a form that everyone loves; the burger.
Katsu Curry is truly delicious; crispy meat, fluffy rice and a rich curry sauce. We just love it and had many a Friday lunch courtesy of Soya on Leather Lane (which has sadly since closed). So to get our Katsu fix we created this! The prawns work really well in this, adding a freshness that can sometimes be missing in the dish. We have added lettuce and red chilli to cut through the richness of the burger and sauce, and pickled ginger would work well here also.
The curry sauce here is the same one used in our fish and chip recipe and is one we come back to time and time again. Inspired by a Gizzi Erskine recipe, it is definitely worth making up a huge batch of this and having in your fridge or freezer. It is a simple tasty curry, and cooked in a way that doesn’t make it too unhealthy like some takeaway versions can be. You could use the sauce in our fish and chip recipe as above but also save some aside for a katsu curry later in the week – luckily it is super tasty so you won’t get sick of it!
Ingredients (makes one burger):
- 8 raw prawns
- Pinch of dried chilli flakes
- 1 spring onion
- Curry sauce
- 1 brioche bun
- 2 leaves of lettuce
- 3 tbsp of panko bread crumbs
- 1 beaten egg
- 2 tbsp of flour
- Finely sliced red chilli
- Tablespoon of oil to fry the burger
For the curry sauce ( as per our fish and chip recipe here) :
- 1 carrot
- 1 onion
- 2 garlic cloves
- Hot curry powder
- Bay leaf
- Tablespoon of soy sauce
- Teaspoon of honey
- Chicken stock
- Tablespoon of flour
For the curry sauce:
- Finely chop the carrot and onion and place into a pan on a medium heat. Cook for 5-8 minutes until softened and when it is starting to get some caramelisation. Add the chopped garlic and cook for one more minute.
- Add the tablespoon of flour and curry powder and stir in the pan until all of the vegetables are coated.
- Slowly add the chicken stock. Add a tablespoon of soy sauce, teaspoon of honey and a bay leaf and leave to simmer for around 20 minutes until the sauce has thickened up.
- If you like a chunky sauce you can serve as is, but we served ours blended. Set aside ready to use in the burger.
For the burger:
- Finely dice the prawns into small chunks and add to a bowl.
- Finely slice the spring onions and add to the prawns along with the chilli flakes. Mix and shape into a patty (you might want to add a little flour if the patty is falling apart).
- Once shaped dip into flour, and then into a beaten egg.
- Finally dip into the katsu breadcrumbs.
- Heat a saucepan until hot on the hob and add a little oil. Place the patty into the pan. Cook over a high heat for two minutes before flipping and repeating – you want the patty to be golden brown and crispy.
- Remove from the pan and place on kitchen roll to drain the excess oil.
- Slice open the brioche and add to the pan cut side down to lightly toast.
- Assemble the burger by topping the bottom of the brioche with lettuce, then the katsu burger. Then top with the curry sauce and red chilli for an extra kick.
- Tuck in!