Japanese prawn katsu curry with rice recipe | How to stretch a prawn

"Xin chao!" to all of you on the internet! after trying this method I never cook prawns same way again!
Normally, you guys used to deep - fried prawns just for finger food and dip it with some ketchup, chili sauce or mayo but this time Mr. Joe will turn this simple deep fried thing into a main dish!
oh! remember to watch it slowly to know how to achieve a straight prawn when deep frying, guarantee that you will have straight, long, big deep fried prawns not the flimsy, short, curved one that you at least have once it in your life.
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INGREDIENTS
Tiger Prawns 400 Grams
Chinese Cabbage 100 grams
Onion 1/2
Apple 1 (medium size)
Butter 50 grams
Curry powder 5 grams
Fresh milk 10 ml
Red onion 1
Cilantro a little
Lime 1
Bread crumbs 200 grams
Cornstarch 100 grams
Chicken eggs 2
Mayonnaise 1 tbsp
chili sauce 1 tsp
Honey 1 tsp
Sugar just a touch :)
1 squeeze of lime
Black pepper a gentle touch :)
(*) Curry sauce after cooking according to the instructions in the video, sieve whole pan of sauce to remove all the big chunk of vegs and thicken it again by dissolving a little tapioca starch in water and add 1 to 2 tsp of that slurry mixture into the sauce depending on how thick you like the sauce to be.
season with a little salt and pepper because the sauce already has a strong flavor from prawns from all its shells, you can add some seafood granules if you can find to round up the taste cause seafood granules have MSG and that will turn your already super good curry sauce into a super sayan good curry sauce on crack =))
the whole "on crack" thing come from uncle Roger ya know! :D
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English subtitle is updated! love y'all!

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Cái trắng trắng là cream hay sữa v a

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