Katsu Batter Prawns and Broccoli with a Curry and Orange Dip

Method

Step one

Pre heat the fryer to 180?C.

Step two

In a bowl, combine the McDougalls Fish Batter and half the Sharwood’s Curry Powder, make a well and pour in the apple juice and whisk together until smooth. Reserve until ready to use.

Step three

Pass the prawns and broccoli through the seasoned flour and place on a tray ready to fry.

Step four

For the dip, heat up the orange juice with the remaining Sharwood’s Curry Powder and reduce by half. Cool then combine with the mayonnaise and yoghurt. Set aside until ready to serve.

Step five

Pass the floured prawns and vegetables through the Katsu batter and then fry until golden brown and crispy. Remove from the fryer, place on some absorbent paper.

Step six

In a saucepan, heat the remaining Sharwood’s Japanese Katsu Cooking Sauce to simmer.

Tips

Replace prawns with tofu or other vegetables for a vegetarian offer, like mushrooms, courgettes and aubergines.