Ingredients
- S&B Hot Golden Curry Mix
- S&B Nanami Togarashi for garnishing
- Hakubaku Organic Cha Soba
- Maruhon Dark Toasted Sesame Oil
- 1/2 teaspoon Ajishima Dashi Mushroom Powder
- 1 Large Carrot
- 2 Medium Size Potatoes
- 1 Large Yellow Onion
- 2 Pieces Fresh Bird Eye Chilies- One piece for cooking and one piece for garnishing
- A little mint leave for garnishing
- 1 Stalk of Curry Leaves for garnishing
- 550ml to 600ml of Carrot Potatoes Water
- 2 teaspoon of Raw sugar
- 6 Fresh Prawns
- White Pepper
- A tiny pinch of French Sea Sat
- Corn Flour
- 1 Egg Beaten
- Bread Crumbs
- Oil for Deep Frying
- A tin piece of Lotus Root for garnishing
Method
- Boil a pot of water to cook the organic Cha Soba for 6mins. Drain out water and ice water bath the Soba to cool down, drain out the ice water, and set aside. This whole process took about 10 minutes.
- Peel the prawn shells and remove their intestines, wash and drain out the water and dry with a kitchen towel. Season the prawns with a pinch of French sea salt, a little raw sugar, half a teaspoon of corn flour, half an egg white, a dash of white pepper, and half a teaspoon of sesame oil. Marinate the prawns for 5 mins while you heat a small pot of oil for deep frying. Beat up the remaining egg, dip the prawns into the beaten egg, and then coat with bread crumbs.Deep fry the prawns and the piece of lotus root till golden brown and set aside. This whole process took another 20 minutes.
- Next, peel, wash, and dice the carrot, potatoes, and onion. Then put the carrot & potatoes in a pot of water and boil for about 10 mins. Drain out the carrot and potatoes water and set aside both water and boiled carrot & potatoes.
- Heat the wok, add two tablespoons of oil, and sauté the onion to a light golden brown. Next, add the boiled carrot, potatoes, and one finely cut bird-eye chili. Continue to sauté for a couple of minutes before pouring in the carrot and potatoes water. Stir in a bit and add in the Golden Curry Mix. Stir to dissolve the curry mix and cover the wok with a lid and steamer till the Curry boils. Once Curry thickens and boiling, add two teaspoons of raw sugar, half a teaspoon of mushroom powder, a dash of white pepper to taste, and a teaspoon of sesame oil. Mix everything well, cook for another minute, and turn off the fire. This whole process took another further 18 minutes.
- Finally, plate the dish. Garnish with a dash of Nanami Togarashi, a mint leaf, a bird-eye chili, and a stalk of curry leaves. This process took about 7mins to garnish the plate, and now ready to be served.Bon Appetite!!!
Product used in recipe
- S&B - Golden Curry Hot
- S&B - Nanami Togarashi/Assorted Chili Pepper
- Hakubaku - Hakubaku Organic Cha Soba
