King oyster katsu curry

King oyster katsu curry

With a mild flavour but firm, meaty texture, king oysters are the perfect candidate for a crispy coating and rich curry sauce. 

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VeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins

Ingredients

  • 50g plain flour
  • 60ml plant-based milk alternative drink (such as soya, coconut or oat)
  • 75g Cooks' Ingredients Panko Breadcrumbs
  • 2 x 130g packs British King Oyster Mushrooms, halved lengthways
  • 700ml vegetable or sunflower oil, for frying
  • 3 x 100g pouches Yo! Katsu Curry Sauce
  • 2 x 250g pouches jasmine rice
  • 1 tsp black and/or white sesame seeds
  • 3 salad onions, finely sliced
  • 1 unwaxed lime, cut into 4 wedges

Method

  1. Line a large baking tray with parchment. Put the flour and milk alternative in a wide bowl with a generous pinch of salt and whisk to form a thick paste. Tip the breadcrumbs into a separate bowl. One by one, brush the halved oyster mushrooms with the paste to fully coat them, then cover in the breadcrumbs. Transfer to the lined tray.

  2. Pour enough oil into a large saucepan or high-sided frying pan to come to a depth of 2cm. Heat over a medium-high heat to 170ºC (or until a few breadcrumbs dropped in start to sizzle in a few seconds). Line a large baking tray with kitchen paper. Using a slotted spoon, carefully lower ½ the crumbed mushrooms into the hot oil and fry for about 3 minutes, turning halfway, until tender, crisp and deep golden. Once ready, transfer to the kitchen paper-lined tray with the slotted spoon. Repeat the process with the remaining mushrooms.

  3. Meanwhile, squeeze the contents of the katsu curry pouches into a saucepan and simmer gently, stirring occasionally, until piping hot. Heat the jasmine rice according to pack instructions and divide among four shallow bowls. Top with the crispy mushrooms and spoon over the curry sauce. Scatter over the sesame seeds and salad onions, then serve with lime wedges for squeezing.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,599kJ/ 619kcals

Fat

25g

Saturated Fat

3.1g

Carbohydrates

87g

Sugars

11g

Fibre

4.8g

Protein

11g

Salt

1.8g

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