Crumbed Prawn Patties & Chicken Katsu Curry
Take your cooking skills to the next level!
Time to unleash your inner chef! Use the food processor to create moreish and flavourful prawn patties that get a deliciously crisp golden crumb. Paired with a comforting Japanese-style curry studded with veggies, we will guide you through whipping up this restaurant-style meal at home.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Potato
1
Carrot
1 sprig
Spring Onion
1 clove
Garlic
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coconut milk
1 packet
baby spinach leaves
1 packet
chicken breast
Not included in your delivery
1
olive oil
1.25 cup
water (for the rice)
¼ cup
plain flour
(Contains Gluten; )
¼ tsp
salt
1
egg
(Contains Egg; )
⅓ cup
water (for the curry)
1 tsp
brown sugar
1 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut potato and carrot into bite-sized chunks. Thinly slice spring onion. Finely chop garlic. • Spread potato and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes. Set aside. • Cut chicken breast into 2cm chunks.
• Transfer peeled prawns, garlic, half the plain flour and a pinch of pepper to a food processor and pulse until the mixture resembles a chunky paste. • Using damp hands, shape prawn mixture into 2cm-thick patties (2 per person). • In a shallow bowl, combine the remaining plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip prawn patties into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
TIP: If you don't have a food processor, use a blender or stick blender instead.
• Heat a large saucepan over medium-high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add katsu paste, coconut milk, the water (for the curry), brown sugar and soy sauce and cook, stirring, until combined, 1-2 minutes. • Add microwaved veggies and cover with a lid. Reduce heat to medium-low and simmer until veggies are tender, 8-12 minutes. • Remove from heat and add baby spinach leaves, stirring until wilted and combined. Season with pepper.
• While curry is simmering, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed prawn patties, in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed between batches so the patties do not stick to the pan.
• Divide rice and chicken katsu curry between bowls. • Top with crumbed prawn patties and spring onion. Enjoy!