Curry Udon With Breaded Shrimp Recipes

Steps:

• 1. Get 2 small pots of boiling water, one for the udon & the other for the curry packet.
• 2. Heat vegetable oil in a medium size pot to 400 degrees, enough to dredge the shrimp in. Deep fry, turning once and drain on a paper towel.
• 3. Strain udon into a serving bowl, cut open packet of curry and pour over udon, place 3 fried shrimp on top and garnish with ginger & soy sauce to taste. Side note to get oil at desired temp, use a candy thermometer clipped to the edge of the pot.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Steps:

• Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients. Keep the pot out for making the curry broth. (No need to rinse.)
• To make the curry roux, place a medium saucepan over medium heat. Add the butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the curry powder, garam masala and ground cayenne. Remove from the heat and set aside.
• Place the large pot from Step 1 over medium-high heat and add the neutral oil. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Add the potatoes and carrots, and stir. Pour in the dashi or stock, soy sauce or tamari, sugar and ½ teaspoon of salt, and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 10 to 12 minutes, until the vegetables are just tender.
• When the vegetables are tender, add the curry roux (if you are using store-bought curry bricks, add them now, checking package instructions to determine how many bricks to add) and stir until the broth thickens. It should be the consistency of a thick soup broth (like chowder). If it is too thick, add some water to loosen.
• Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
• Divide the noodles and broth equally among four serving bowls, and eat immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
• Layer shrimp in the bottom of the prepared pan.
• Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
• Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Steps:

• In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

Steps:

• 1. Get 2 small pots of boiling water, one for the udon & the other for the curry packet.
• 2. Heat vegetable oil in a medium size pot to 400 degrees, enough to dredge the shrimp in. Deep fry, turning once and drain on a paper towel.
• 3. Strain udon into a serving bowl, cut open packet of curry and pour over udon, place 3 fried shrimp on top and garnish with ginger & soy sauce to taste. Side note to get oil at desired temp, use a candy thermometer clipped to the edge of the pot. Every ingredient is found at a Asian supermarket (Marukai Stores, Freshia Korean Market, 99 Ranch Market, for example..)

Steps:

• Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
• Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
• Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.