Best Curry Udon With Breaded Shrimp Recipes

CURRIED BAKED SHRIMP

Curried Baked Shrimp image

This is a baked shrimp recipe with a curry and honey-mustard sauce. Great for appetizers at a party or a main dish.

Provided by JKHILL

Categories Seafood Shellfish Shrimp

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 serving cooking spray (such as Pam®)
2 pounds large shrimp, peeled and deveined
3 tablespoons melted butter
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon paprika

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
Layer shrimp in the bottom of the prepared pan.
Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 3.2 g, Cholesterol 184.3 mg, Fat 5.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 3 g, Sodium 468.6 mg, Sugar 2.2 g

CURRY UDON WITH BREADED SHRIMP

Curry Udon with Breaded Shrimp image

There was a small little restaurant near our home called Super Udon. It was super affordable, super good & super quick. It was one of our favorites' place to eat at, then they closed shop one day & we felt like we where lost until I came across the breaded shrimp at the Japanese supermarket, then the sun opened up and the birds...

Provided by Tricia Suyeto

Categories Other Soups

Time 35m

Number Of Ingredients 6

Ingredients

1 pkg udon packet (normally comes in packet of 3-5)
1 pkg curry packet (already prepared in individual serving packets)
3 breaded shrimp
red pickled ginger (garnish, opt)
soy sauce, to taste
EVERY INGREDIENT IS FOUND AT A ASIAN SUPERMARKET (MARUKAI STORES, FRESHIA KOREAN MARKET, 99 RANCH MARKET, ...)

Steps:

1. Get 2 small pots of boiling water, one for the udon & the other for the curry packet.
2. Heat vegetable oil in a medium size pot to 400 degrees, enough to dredge the shrimp in. Deep fry, turning once and drain on a paper towel.
3. Strain udon into a serving bowl, cut open packet of curry and pour over udon, place 3 fried shrimp on top and garnish with ginger & soy sauce to taste. Side note to get oil at desired temp, use a candy thermometer clipped to the edge of the pot.

CURRY UDON

Curry Udon image

Japanese curry bricks deserve their place in our pantries as a staple - inexpensive, with a long shelf life, and full of fast flavor. For those without easy access to store-bought curry bricks, you can make your own or opt for this recipe, in which a quick roux is made using a commercial curry powder blend. A Japanese brand like S&B is ideal, though most products labeled "curry powder" will work. If you have curry bricks in your pantry, you can use them and skip to Step 4, but note the package instructions to determine how many bricks to use. This recipe makes a thick, silky broth that clings ardently to the chubby udon noodles. Potatoes, carrots and onions are common ingredients used in Japanese curry, and while the spinach is not traditional, it adds a nice green element; substitute with broccoli, baby bok choy or kale if you prefer.

Provided by Hetty McKinnon

Categories dinner, weeknight, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Kosher salt (such as Diamond Crystal)
1 1/2 pounds fresh udon noodles (vacuum-sealed)
1 tablespoon neutral oil, such as grapeseed or canola
1 yellow onion, peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch chunks
6 cups vegetarian dashi (see Tip) or vegetable stock
2 teaspoons soy sauce or tamari
1 teaspoon granulated sugar
4 handfuls baby spinach leaves (about 5 ounces)
6 tablespoons unsalted butter
1/3 cup all-purpose flour
2 tablespoons Japanese curry powder (such as S&B)
1 tablespoon garam masala
1/2 teaspoon ground cayenne

Steps:

Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients. Keep the pot out for making the curry broth. (No need to rinse.)
To make the curry roux, place a medium saucepan over medium heat. Add the butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the curry powder, garam masala and ground cayenne. Remove from the heat and set aside.
Place the large pot from Step 1 over medium-high heat and add the neutral oil. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Add the potatoes and carrots, and stir. Pour in the dashi or stock, soy sauce or tamari, sugar and ½ teaspoon of salt, and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 10 to 12 minutes, until the vegetables are just tender.
When the vegetables are tender, add the curry roux (if you are using store-bought curry bricks, add them now, checking package instructions to determine how many bricks to add) and stir until the broth thickens. It should be the consistency of a thick soup broth (like chowder). If it is too thick, add some water to loosen.
Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
Divide the noodles and broth equally among four serving bowls, and eat immediately.