Gyoza in Katsu Curry with Prawns
with udon noodles
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Quick
•Eat Me First
Allergens:
Cereals containing gluten
•Soya
•Wheat
•Mustard
•Crustaceans
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
10 unit(s)
Vegetable Gyoza
(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
2 sachet(s)
Curry Powder
(Contains: Mustard)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 unit(s)
Onion
1 unit(s)
Lime
1 unit(s)
Chilli
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
80 grams
Frozen Edamame Beans
(Contains: Soya)
1 sachet(s)
Honey
160 grams
Prawns
(Contains: Crustaceans)
1 unit(s)
Pak Choi
Not included in your delivery
½ tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3829 kJ
Energy (kcal)915 kcal
Fat36.4 g
of which saturates16.9 g
Carbohydrate109.4 g
of which sugars13.5 g
Dietary Fiber13.6 g
Protein39.9 g
Salt4.7 g
Trans Fat0.1 g
Potassium397.3 mg
Calcium53 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Trim the pak choi, then quarter lengthways. Stir or shake the coconut milk to dissolve any lumps.
- Halve, peel and chop the onion into small pieces. Quarter the lime.
- Halve and deseed the chilli. Finely chop.
- Place a large pot (preferably non-stick) over medium-high heat with a drizzle of oil.
- Add the prawns, onion and curry powder and fry, stirring occasionally, 6-8 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
2
- Add 100ml water (per 2P), pak choi, coconut milk, stock, korma paste, chilli (use less if you don't like spice) and a squeeze of lime juice to the pot.
- Cover and cook for 6-8 mins.
- Separate the noodles gently by hand, then add to the pot along with the edamame and honey.
- Season to taste with salt, pepper, sugar and lime juice. Loosen with a splash of water if required.
3
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
- Add a splash of water, cover and cook for 2-3 mins more.
4
- Divide the noodles between bowls.
- Serve with gyoza and any remaining lime wedges alongside.
