How to make chef Gareth Ward’s crab katsu

This dish from Good Food Guide Chef of the Year 2019 Gareth Ward, owner of the Michelin-starred Ynyshir Restaurant and Rooms, takes the humble katsu curry, switches out chicken for crab, and elevates it to a glorious, fragrant mouthful.

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Nutrition Facts

Crab katsu

Amount Per Serving

Calories 401 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 8mg3%

Sodium 1788mg78%

Potassium 1332mg38%

Carbohydrates 74g25%

Fiber 11g46%

Sugar 11g12%

Protein 20g40%

Vitamin A 59IU1%

Vitamin C 52mg63%

Calcium 344mg34%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Crab katsu

Your standard katsu curry will never cut it again

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Appetizer, Main Course, starter

Cuisine: Japanese

Servings: 4

Calories: 401kcal

Author: Gareth Ward

Equipment

• Saucepan
• Frying pan
• Blend
• Sieve

Ingredients

• 1 medium crab

For the curry sauce

• sunflower oil
• 500 g garlic paste
• 500 g onion paste
• 4 tbsp mild curry powder
• 4 tbsp coriander powder
• 4 tbsp turmeric powder
• 1 l chicken stock
• 100 ml soy sauce
• rice vinegar to taste

For the garnish

• puffed wild rice
• coriander

Method

• Cook the crab in simmering seasoned water (or use pre-cooked crab). Once cool enough to handle, remove the white crab meat and leave somewhere warm once picked.
• On a medium heat, cook the onion and garlic paste in some sunflower oil. Cool out for five to 10 minutes, stirring constantly.
• Add all the spices. Cool for about five minutes, constantly stirring, then add the chicken stock and soy sauce and bring to the boil, then simmer until thick.
• Blend and pass through a sieve until smooth. Season to taste with soy sauce and rice vinegar.
• Divide the crab into four bowls and spoon over the room temperature curry sauce. Garnish with puffed rice and chopped fresh coriander.

Nutrition

Calories: 401kcal | Carbohydrates: 74g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 1788mg | Potassium: 1332mg | Fiber: 11g | Sugar: 11g | Vitamin A: 59IU | Vitamin C: 52mg | Calcium: 344mg | Iron: 9mg

Recipe courtesy of Gareth Ward, chef owner at Ynyshir.

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