Prepare the dough: 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.
Make the dough into 4 balls: 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.
Prepare the curry sauce: 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.
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.
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.
Sprinkle with flour: dip into the beaten egg, before transferring to the panko plate and evenly covering on both sides.
Deep fry the bread: 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.
