Scampi Katsu Curry
by Tim Anderson
"Japanese curry roux is something you should always have on hand in the cupboard for quick, delicious meals. It’s a ‘just add water’ job and it goes with basically any veg or protein. The classic pairing, of course, is katsu – breaded and fried meat. There is a variant using prawns called ‘ebi katsu’ in Japan which is not dissimilar to scampi." - Tim Anderson
Method
Based on 4 servings, adjust as needed.
Step 1
Pre-heat the oven and cook the scampi according to the package instructions. This should be about the right amount of time to prepare the rest of the dish. If the scampi are done early, simply turn the oven down to low and keep them hot while you finish cooking.
Step 2
Defrost the peas. Wash the rice with cold water until the liquid runs clear and drain well. Combine the rice and 390ml water (for 4 portions) in a saucepan and bring to a boil over high heat, then place a lid on the pan and reduce the heat to very low. Steam for 15 minutes, then stir in the peas. Leave to rest with the lid on for 5 minutes before serving.
Step 3
Meanwhile, melt the butter in a separate pan over medium heat and add the onions. Saute for about 5 minutes until softened and starting to brown, then add the carrots, potatoes, and 720ml water (if cooking 4 portions). Bring to the boil and cook for about 8-10 minutes, until the potatoes are soft, then stir in the curry roux, using a spatula to scrape the bottom of the pan as it dissolves into the water.
Step 4
To serve, scoop the rice onto plates or wide, shallow bowls, and ladle some curry on the side of the rice. Place the scampi on top, and garnish with the sliced pickled beetroot (if using).
- Ingredients
- Based on 4 servings
-
2 tbsp Sliced Pickled Beetroot, to garnish 1x Sainsbury's Sliced Pickled Beetroot in Vinegar 340g (215g*) -
300g Japanese Or Similar Short Grain Rice 1x Yutaka Sushi Rice 500g -
400g Frozen Scampi 1x Young's Scampi 400g -
1 Onion, cut into wedges 1x Sainsbury's Onions Loose -
90g Golden Curry Roux, broken into small pieces 1x S&B Golden Curry Japanese Curry Mix Hot 92g -
1 Carrot, peeled and cut into bite-size chunks 1x Sainsbury’s Carrots Loose -
100g Frozen Peas, defrosted 1x Sainsbury's Garden Peas 910g -
1tbsp Butter 1x Sainsbury's British Butter, Salted 250g -
6 Baby Potatoes, halved or quartered, if large 1x Sainsbury's Baby Potatoes 1kg -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g