How To Prepare

1. Combine the kewpie mayonnaise and 1 tbsp water in a small bowl. Add the pancake mix and yoghurt to a separate larger bowl, before adding the mayonnaise mixture and stirring.
   

2. Continue to knead the dough until it solidifies, divide it into 4 equal portions and make into ball shapes. Place on a flour dusted tray, cover with cling film and set aside. Beat the egg in a wide bowl and lay the panko out on a dinner plate.

3. Pour the packet of curry sauce into a pan and heat on medium-high, stirring throughout. You need to reduce the sauce so that it becomes more like a paste, but be careful not to burn it. Set aside to cool.
   

4. Roll out each of the dough balls into 6 inch circles on a flour dusted surface. They need to remain relatively thick to ensure they don’t tear when you use them as the wraps for the curry.

5. Divide the curry mixture evenly between the 4 dough circles spooning it into the middle. Seal them up by gathering the opposing edges of the circle above the filling and pinching together like a dumpling. Crimp the edges together well so there are no gaps and push the edge down to one side.

6. Sprinkle with flour and dip into the beaten egg, before transferring to the panko plate and evenly covering on both sides.
   

7. Fill a wok with vegetable oil for deep frying and heat until a test sprinkle of panko sizzles when added. Deep fry at around 190°C/375°F for 3 minutes, turning several times, until golden brown on the outside. Remove from the oil and drain on a wire rack.