Crumbed Prawn Patties & Veggie Katsu Curry
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Crumbed Prawn Patties & Veggie Katsu Curry

Crumbed Prawn Patties & Veggie Katsu Curry

Take your cooking skills to the next level!

Time to unleash your inner chef! Use the food processor to create moreish and flavourful prawn patties that get a deliciously crisp golden crumb. Paired with a comforting Japanese-style curry studded with chicken and veggies, we will guide you through whipping up this restaurant-style meal at home.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount

1 packet

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )





1 sprig

Spring Onion

1 clove


1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 packet

panko breadcrumbs

(Contains Gluten; )

1 packet

Katsu Paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

coconut milk

1 packet

baby spinach leaves

1 packet

peeled pumpkin pieces

Not included in your delivery


olive oil

1.25 cup

water (for the rice)

¼ cup

plain flour

(Contains Gluten; )

¼ tbs




(Contains Egg; )

⅓ cup

water (for the curry)

1 tsp

brown sugar

1 tsp

soy sauce

(Contains Gluten, Soy; )


Nutrition Values

Energy (kJ)2835 kJ
Fat26.4 g
of which saturates16.4 g
Carbohydrate71.9 g
of which sugars16.7 g
Dietary Fibre8.3 g
Protein64 g
Sodium1439 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.


Medium Saucepan
Medium Pan
Large Pan
Large Non-Stick Pan



• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


• Meanwhile, cut potato and carrot into bite-sized chunks. Thinly slice spring onion. Finely chop garlic. • Spread potato, pumpkin and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes. Set aside.


• Transfer peeled prawns, garlic, half the plain flour and a pinch of pepper to a food processor and pulse until the mixture resembles a chunky paste. • Using damp hands, shape prawn mixture into 2cm-thick patties (2 per person). • In a shallow bowl, combine the remaining plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip prawn patties into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

TIP: If you don't have a food processor, use a blender or stick blender instead.


• Heat a large saucepan over medium-high heat. • Add katsu paste, coconut milk, the water (for the curry), brown sugar and soy sauce and cook, stirring, until combined, 1-2 minutes. • Add microwaved veggies and cover with a lid. Reduce heat to medium-low and simmer until veggies are tender, 8-12 minutes. • Remove from heat and add baby spinach leaves, stirring until wilted and combined. Season with pepper.


• While curry is simmering, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed prawn patties, in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed between batches so the patties do not stick to the pan.


• Divide rice and veggie katsu curry between bowls. • Top with crumbed prawn patties and spring onion. Enjoy!