Prawn Katsu Curry Udon

This prawn katsu curry udon is a hearty Japanese-inspired noodle bowl built around a rich S&B Golden Curry sauce, crispy prawns, chewy udon, and a jammy soft-boiled egg. It’s the kind of bowl you’d order at a restaurant on a cold night, except it’s made at home in under 45 minutes. If you want something deeply satisfying that doesn’t require a lot of effort, this is it.

Serves 4

Prep Time 20

Cook Time 25 minutes

Looking for more Japanese-inspired noodle bowls and prawn recipes? Try my Honey Soy Prawn Noodle Stir Fry, my Easy Katsu Curry, or my Pork & Broccolini Udon Noodles.

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Helpful Tips

Storage

Store the curry sauce and udon noodles separately from the katsu prawns — the coating goes soggy if stored together.
Curry sauce keeps in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat, adding a splash of water if needed to loosen.
Cooked udon keeps in the fridge for up to 3 days. Reheat with a splash of water in the microwave or in the sauce directly.
Katsu prawns are best eaten fresh. If storing, keep in the fridge for up to 2 days and reheat in the air fryer at 180°C for 4–5 minutes to restore crispiness. Avoid the microwave.
Not suitable for freezing once assembled.

Substitutions

Prawns → use chicken breast (sliced into strips) or firm tofu for a different protein — the katsu method works the same way.
S&B Golden Curry cubes → any Japanese curry roux brand works, or use a store-bought Japanese curry paste.
Udon noodles → ramen noodles or thick rice noodles are the closest swap in texture.
Chicken stock → vegetable stock works well and keeps the sauce just as rich.
Soft-boiled egg → skip it entirely or add a fried egg on top instead.
Panko breadcrumbs → regular breadcrumbs will work but won’t give you the same crunch, stick with panko if you can.

Serving Suggestions

This bowl is a complete meal on its own. If you want to round it out, a simple cucumber salad dressed with rice vinegar and sesame oil works well on the side. A sprinkle of sesame seeds and sliced spring onion on top adds texture and freshness.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the Curry Sauce:

1 tbsp olive oil
½ brown onion, finely sliced
1 medium potato (approx. 150g), peeled and cut into small cubes
1 carrot, sliced into half moons
1 small thumb of ginger, grated
2 garlic cloves, minced
600ml chicken stock
8 S&B Golden Curry cubes

For the Katsu Prawns:

600g raw prawns, peeled and deveined, tails removed
60g plain flour
2 eggs, beaten
120g panko breadcrumbs
Salt and pepper
Neutral oil, for frying (approximately 3–4 tbsp)

For the Udon:

2 packs cooked udon noodles (approx. 400g total)

For the Jammy Egg:

4 eggs

To Serve:

4 spring onions, thinly sliced
Sesame seeds
Chilli flakes (optional)

Directions

Bring a small pot of water to a boil. Lower the eggs in gently and cook for exactly 6.5 minutes. Transfer immediately to a bowl of iced water and leave for at least 5 minutes. Peel and set aside.
While the eggs cool, heat the olive oil in a medium saucepan over medium heat. Add the onion, potato, and carrot and sauté for 4–5 minutes, stirring occasionally, until the onion is softened and the vegetables have started to colour slightly.
Add the garlic and ginger and stir through. Cook for a further 2 minutes until fragrant.
Pour in the chicken stock and bring to a gentle boil. Cook for 8–10 minutes until the potato is just tender when pierced with a knife.
Reduce the heat to low. Add the curry cubes and stir constantly until fully dissolved and the sauce is thick and glossy.
Cook the udon noodles according to packet instructions, then drain and set aside.
Set up your crumbing station: place the flour seasoned with salt and pepper in one shallow bowl, the beaten eggs in a second, and the panko breadcrumbs in a third. Coat each prawn in flour first, then egg, then press firmly into the panko to coat well.
Heat a generous amount of neutral oil in a large frying pan over medium-high heat. Cook the crumbed prawns in batches — do not crowd the pan — for 2–3 minutes per side until deep golden and cooked through. Drain on paper towel.
Divide the udon noodles between four bowls. Ladle the hot curry sauce generously over the noodles, making sure to coat the noodles well.
Halve the jammy eggs and place two halves in each bowl. Arrange the katsu prawns on top, then finish with spring onion, sesame seeds, and chilli flakes if using.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	610 kcal
Protein	42 g
Carbohydrates	62 g
Fat	18 g
Fibre	4 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.