Saturday 15 June 2013

Amoy Special Selection winning recipe : Yasai Katsu Curry

You may remember a few weeks ago, I posted a competition in conjunction with Amoy Special Selection Soy Sauce asking for you to share your recipes using soy sauce. Well, I had a hard time picking a winner because there were some really unusual and eye-catching recipe suggestions - in fact, I think I may have to try out several of them.

But there can only be one winner. The judging criteria were ease of preparation, innovative use of flavours and recipe originality. Based on that, I've selected Lisa Williams' recipe for Yasai Katsu Curry as the winner. I love the fact that it uses ingredients that I often have in the Madhouse kitchen but in a totally different way.

Here's the recipe if you'd like to give it a try :

Yasai Katsu Curry

1 Apple
1 Red Onion
5 whole garlic cloves, peeled
2 carrots
2 tbsp plain flour
1 tbsp mild/medium (depending on taste) curry powder
600ml chicken stock
2 tsp honey
3 tbsp Amoy Special Selection Soy Sauce
Half tsp garam masala
Salt and pepper
100g flour, seasoned with lots of salt and pepper
1 free-range egg, beaten lightly
1 & a half Japanese curry roux blocks (optional but tasty)
1 sweet potato
Half butternut squash

Peel the sweet potato and butternut squash and cut into discs.
Set up a production line with the seasoned flour beaten egg and breadcrumbs in 3 separate dishes.
Flour, egg and bread the discs of veg and set to the side.

For the sauce

Finley grate the garlic, carrot and apple and soften with the onion in a pan with a little vegetable oil.
Once softened add the flour and curry powder and cook for a minute before pouring in the stock bit by bit, stirring it in so you don't get lumps.
Add the honey, soy sauce, curry roux block and garam masala and bring to the boil, then reduce the heat and simmer for approximately 15/20mins.
While the sauce is simmering deep fry the breaded veg in a deep fat fryer or carefully in wok filled with oil and drain on kitchen roll,

Serve the veg and sauce on a bed of rice and enjoy.
The sauce can be made in advance and frozen which I would recommend as it makes the recipe really easy :)


Well done Lisa and thanks to everyone who entered - I loved seeing all the recipes and was impressed with how versatile soy sauce is as an ingredient !

Other blogposts you may be interested in :

Traditional Dunkirk Recipe : Potjevleesch


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