Japanese Shrimp Tempura Curry recipe - ingredients, nutrition and when to eat it
This one-bowl meal pairs Japanese curry over rice with crispy fried shrimp. The mild, sweet curry goes well with the savory crunch of the shrimp.
This one-bowl meal pairs Japanese curry over rice with crispy fried shrimp. The mild, sweet curry goes well with the savory crunch of the shrimp. It’s a satisfying choice for lunch or a weekend dinner.
World cuisine · 30 minutes to cook
Nutrition (per 894g serving): 3113.3 kcal · protein 24.9g · carbohydrate 103.8g · fat 280.5g · sodium 708.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the shrimp dry thoroughly so the coating sticks well.
Tips: If the coating starts browning too quickly, lower the heat and check that the shrimp are cooked through.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 3 pc
- Curry powder — 1.5 Tbsp
- Breadcrumbs — 3 Tbsp
- Flour — 1 Tbsp
- Egg — 0.5 pc
- Cooking oil — 300 ml
- Onion — 0.3 pc
- Potato — 0.3 pc
- Carrot — 0.1 pc
- Water — 180 ml