Ingredients:

  • 1 lb (450g) Large Shrimp, peeled and deveined
  • 1 large Yellow Onion (approx. 250g), thinly sliced
  • 1 tbsp (15g) Ginger, minced
  • 2 cloves Garlic, minced
  • 2 tbsp (30ml) Neutral oil
  • 3 tbsp (42g) Unsalted Butter
  • 3 tbsp (24g) All-purpose Flour
  • 1.5 tbsp (9g) Japanese Curry Powder
  • 1 tbsp (15g) Tomato Paste
  • 3 cups (710ml) Seafood Stock
  • 1 tbsp (15ml) Soy Sauce
  • 1 tbsp (15ml) Ketchup
  • 1 tsp (5g) Honey
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper

Instructions:

  1. Heat oil in a large deep skillet over medium heat. Add sliced onions and a pinch of salt. Sauté for 10–12 minutes until soft and golden brown. Add garlic and ginger, stirring for 1 minute until fragrant.
  2. In a separate small saucepan, melt butter over low heat. Whisk in flour and cook for 3–5 minutes until the mixture turns a toasted-almond color. Stir in curry powder and tomato paste, cooking for 1 minute to bloom the spices.
  3. Slowly pour the seafood stock into the onion mixture while whisking. Whisk in the prepared curry roux until smooth. Add soy sauce, ketchup, and honey.
  4. Bring the sauce to a gentle simmer and cook for 8–10 minutes until it reaches a velvety consistency that coats the back of a spoon.
  5. Season shrimp with salt and submerge them into the simmering sauce. Cook for 2–3 minutes until the shrimp turn opaque and form a 'C' shape. Remove from heat immediately and serve.