Jumbo Japanese Shrimp Curry (Ebi Furai Curry)

Ingredients used: Ebi furai: - Tiger prawns - Flour - Panko - Egg Curry: - 4 tbsp butter - Onions, diced - 2 tbsp Tomato paste - 1 Apple, chopped - 1 Carrot, chopped - 7 marble potatoes, chopped - 6 cups Chicken Stock - 1 pack Japanese curry cubes - 3 tbsp Tonkatsu sauce - 2 tbsp honey - 1 tsp cocoa powder Garnish: - Aonori powder - Japanese pickles ????????????????????????????????????????????????: - In a pot, saute onions in butter until csramelized, add in tomato paste and let cook for about 1 min. Add in chopped apples and chicken stock. - Add in your curry cubes and simmer until thickened. Blend until smooth. - Season with Tonkatsu sauce, honey and cocoa powder (this adds more body and richness to the curry) - Add in your potatoes and carrots and simmer until fork tender. - Peel and devein tiger prawns. Make tiny cuts along belly of the shrimp making sure not to go all the way through. Dredge in flour, egg and panko. Deep fry at 165C until crisoy and golden. - Serve Ebi Furai on top of rice, drizzle over curry sauce, top with aonori powder, place japanese pickles on the side and enjoy! ❤️