Step 1

Heat oil in a saucepan, and sauté onion for about 5 minutes until soft.

Step 2

Stir in garlic and ginger, sauté for about 15 seconds until fragrant.

Step 3

Add curry powder and star anise and cook for another 10 seconds.

Step 4

Mix in the flour and gradually stir in the stock, making sure the flour is fully dissolved.

Step 5

Next, add honey and soy sauce, reduce to a simmer and simmer uncovered for about 15 minutes to thicken.

Step 6

Switch off the heat, allow the sauce to cool. Then blitz with an immersion blender to create a smooth sauce.

Step 7

Remove SPAM® from the tins and slice into even sections.

Step 8

Using three shallow bowls, and add flour to one, the beaten egg to another, and breadcrumbs to the third.

Step 9

First dredge slices in the flour, then dip into the egg, then place in the breadcrumbs.

Step 10

Transfer coated slices to a plate or lined baking tray.

Step 11

Heat oil in a frying pan on medium heat, and fry each side of the fritters until golden brown, about 3-4 minutes.

Step 12

Remove and set on a plate lined with paper towels. Continue until all fritters have been cooked.

Step 13

Add sliced fritter to bowls with rice, katsu curry sauce, and any desired toppings.