Mandu Katsu with Curry

Mandu Katsu with Curry

Ingredients

5 Bibigo Beef & Vegetable Mandu
Salt and pepper
2 eggs or 1 extra large egg, beaten
4 tbsp all purpose flour
1 cup bread crumbs
Oil for frying
1 medium onion
1 cup broth
1 tsp minced garlic
1 tsp finely chopped ginger
1 medium potatoes
Large carrot
½ pack instant curry roux

  1. Dice the onion, and cut the potatoes and carrots into bite size chunks.
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  2. Heat a large pot with a tbsp of oil. Add garlic, ginger, and onion, and stir-fry until the onions turn translucent.
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  3. Add the vegetables and stir-fry until potatoes are partially cooked, about 5 minutes. Pour the broth into the pot. Bring to a boil and continue to cook for about 10 minutes until the potatoes becomes tender. Add in curry roux and cook until the sauce becomes creamy, about 6-8 minutes.
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  4. In the meantime, make the Mandu katsu. Place the flour and breadcrumbs in two separate plates, and the egg in a shallow bowl. Place Bibigo Beef & Vegetable Mandu in the flour plate and coat evenly with flour. Dip in the egg, then dredge in the breadcrumbs. Repeat for the remaining pieces.
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  5. Add 4 cups of oil to a deep pan. Heat over high heat to 325°F. Drop the Mandu in the oil and cook until lightly golden brown. Remove and drain on a wire rack or a paper towel.
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  6. Transfer the curry to a plate with cooked rice and top with Mandu katsu to serve.
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