Scampi Katsu Curry

by Tim Anderson
Star 4.2
    10m prep time
    45m total time
    Easy level
    10 ingredients

"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
  • 6 Baby Potatoes, halved or quartered, if large 1 x Sainsbury's Baby Potatoes 1kg
  • 1tbsp Butter 1 x Sainsbury's British Butter, Salted 250g
  • 1 Onion, cut into wedges 1 x Sainsbury's Onions Loose
  • 400g Frozen Scampi 1 x Young's Scampi 400g
  • 90g Golden Curry Roux, broken into small pieces 1 x S&B Golden Curry Japanese Curry Mix Hot 92g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 100g Frozen Peas, defrosted 1 x Sainsbury's Garden Peas 910g
  • 300g Japanese Or Similar Short Grain Rice 1 x Yutaka Sushi Rice 500g
  • 2 tbsp Sliced Pickled Beetroot, to garnish 1 x Sainsbury's Sliced Pickled Beetroot in Vinegar 340g (215g*)
  • 1 Carrot, peeled and cut into bite-size chunks 1 x Sainsbury’s Carrots Loose
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