Step 1

Heat the pan to medium heat. Melt the butter, add onions and sautee for 2-3 minutes until soft and slightly brown. Then add the curry blocks and stir it well for a few seconds.

Step 2

Then pour the chicken stock in, continue cook for another 2-3 minutes, until the curry sauce starts to get thicken. Turn off the heat, set it aside and keep it warm.

Step 3

Peel the prawns shell and left the tail part. With a sharp knife, slightly cut along the back of the prawns, remove the vein and discard.

Step 4

To straighten the prawns, use a sharp knife and score crisscross along underside of the prawn but leave the tail tip. Make sure not to cut right through. Straighten the prawn with hands by pressing it gently and set it aside.

Step 5

Season the prawns with salt and black pepper, then dip it into the plain flour first by holding it from the tail part.

Step 6

Next dip it into the beaten eggs and then dredge into the panko breadcrumbs. Press it gently with hands, then toss the excess crumbs out before frying.

Step 7

Fry the coated prawns in the pre-heated vegetable oil 350ºF (180ºC) for about 2-3 minutes or until crispy golden brown.

Step 8

Remove from oil and place it over the cooling rack ( wire rack ) .

Step 9

Serve it on it's own with choice of dipping sauce or serve together with curry and rice.

Step 10

Fill the small bowl with rice, then flip it upside down on the plate. Pour the katsu curry sauce around the sauce. Place the fried prawn katsu over the rice and curry. Sprinkle chopped spring onions.

Step 11

Add shredded carrot, cabbage, or choice of salad leaves on the side. Serve immediately.