Ebi Katsu (Japanese Shrimp Cutlet)
This popular Japanese dish is often found on fast-food menus and is served on a hamburger bun with lettuce and mayonnaise. You can also serve this with rice and Japanese curry sauce.
Serves: 4Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy
- 1 lb. shrimp, peeled and deveined
- 1⁄4 medium onion, peeled and finely minced
- 3 large eggs, divided
- 3⁄4 cup all-purpose flour, divided
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 2 cups panko bread crumbs
- 2 cups canola oil
- 1⁄2 cup Japanese mayonnaise
- 1 Tbsp. Japanese Worcestershire sauce
- 1 Tbsp. ketchup
- Place 2⁄3 of the shrimp into the work bowl of a food processor or blender. Process shrimp until they form a smooth paste, about 10 seconds. Transfer paste to a medium bowl.
- Roughly chop remaining shrimp and add it to the shrimp paste along with onion, 1 egg, 1⁄4 cup flour, salt, and pepper. Mix until thoroughly combined. Divide mixture into 8 rough patties (the mixture will be sticky), and place on a wax paper lined tray. Refrigerate, uncovered, for 30 minutes.
- While patties chill, prepare your batter station. In 3 small dishes place the remaining flour, 2 eggs lightly beaten, and panko. Once chilled, dredge each patty in flour, egg, and panko and place on a baking sheet covered with a thin layer of panko to prevent sticking.
- Heat oil in a deep pot over high heat until it reaches 350°F, making sure the oil is at least 3 inches away from the top of the pot. Once oil is hot add 3 patties into the oil and fry until golden brown and cooked through, about 5 to 6 minutes per batch. The internal temperature of the patties should be at least 165°F.
- While patties fry, mix mayonnaise, Worcestershire sauce, and ketchup. Serve patties hot with the dipping sauce.