Posted in Contests, Restaurant Hopping, The Flavors of Asia, The Wonders of Japanese Cuisine

In Which We Have a Different Sort of Prawn Curry…

Prawn curry, anyone?

Prawn curry has long been one of my favorite dishes, though we rarely have it at home because of my mom’s allergies.  From richly creamy Malaysian curries to smooth and soothing prawn laksa to fresh-tasting Thai curries redolent with lemongrass and ginger, I adore them all.

So I really pounced when I saw this dinky wee item over at JiPan: the ebi furai curry rice.

It involves crunchy breaded prawns – ebi furai – doused with heaps of rich Japanese curry gravy with potatoes, sweet onions, and chunks of carrot.  The beefy curry gravy is spot-on perfect: meaty, spicy – not enough to set your mouth on fire, but hot enough to set your tastebuds a-tingle.  The prawns were perfect – and I’m not exaggerating!  Breaded with their heads on, the prawns are dredged in a deliciously crunchy panko coating so they’re crisp on the outside, just al dente within and are beautifully sweet.  Be sure to scrape out the fat from the prawn heads – distressingly fatty, ’tis true, but totally delicious.

Cheap but totally toothsome!

Incidentally…  The deadline for my first-ever contest – The 100-pesos or less lunch challenge – ends on October 27th!  Click on the link above for more details.  😀


Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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