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
Servings: 4
Calories: 401kcal
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