Ingredients
22 Total- 50 g Country Range Round Grain Rice
- 1 tsp Country Range Chilli flakes
- 1 tsp Country Range Curry Powder
- 300 ml Vegetable stock
- 2 Sliced spring onions
- 300 g Country Range Katsu Curry Sauce
- 25 g Country Range Panko Breadcrumbs
- 25 g Country Range Desiccated Coconut
- 1 tsp Country Range Madras Curry powder
- 2 Eggs beaten
- 50 g Country Range Plain Flour
- 200 ml Katsu Coconut Milk
- 20 ml Vegetable oil
- 1 Shallots sliced
- 10 g Ginger grated
- 10 g Garlic grated
- 1 Lemon grass
- 2 Chilli
- 1 Basil small bunch
- 1 Mint small bunch
- 1 Coriander small bunch
- 2 Lime (juice)
Method
-
1
Step 1
Freeze the Katsu Curry Sauce into small finger sized moulds. -
2
Step 2
Cook the rice in vegetable stock until tender and season to taste. -
3
Step 3
Add the sliced spring onion, curry powder and chilli flakes and cool the mix for 30 mins. -
4
Step 4
Cut the frozen katsu fingers into squares and wrap with rice to form small golf ball sized balls. -
5
Step 5
Coat each one in flour, then beaten egg, then the bread crumb mix -
6
Step 6
Deep fry for 4/6 mins and serve with hot katsu sauce.
Ingredients
22 Total- 50 g Country Range Round Grain Rice
- 1 tsp Country Range Chilli flakes
- 1 tsp Country Range Curry Powder
- 300 ml Vegetable stock
- 2 Sliced spring onions
- 300 g Country Range Katsu Curry Sauce
- 25 g Country Range Panko Breadcrumbs
- 25 g Country Range Desiccated Coconut
- 1 tsp Country Range Madras Curry powder
- 2 Eggs beaten
- 50 g Country Range Plain Flour
- 200 ml Katsu Coconut Milk
- 20 ml Vegetable oil
- 1 Shallots sliced
- 10 g Ginger grated
- 10 g Garlic grated
- 1 Lemon grass
- 2 Chilli
- 1 Basil small bunch
- 1 Mint small bunch
- 1 Coriander small bunch
- 2 Lime (juice)
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