Ebi Katsu Sando
Ingredients
Ebi Katsu (Shrimp Cutlets)
-
400
g
fresh shrimp
-
1
tbsp
katakuriko (potato starch)
-
¼
tsp
salt
-
1
egg
egg
-
1
tbsp
water
-
3
tbsp
all-purpose flour
-
2
cups
panko breadcrumbs
-
Oil
for deep frying
vegetable oil
Sandwich Components
-
60
g
cabbage
-
4
slices
white toast bread
-
1
tbsp
butter or margarine
-
4
tbsp
tartar sauce
Instructions
- Peel and devein the shrimp, wash, and dry them.
- Chop half of the shrimp and pound the other half until sticky.
- Mix the pounded shrimp, chopped shrimp, salt, and potato starch in a bowl.
- Shape the mixture into two patties to match the bread size.
- Create a batter by mixing egg, water, and flour in a bowl.
- Coat the shrimp patties in the batter and then in panko breadcrumbs.
- Heat vegetable oil to about 350°F (175°C) in a frying pan.
- Fry the patties until golden brown and crispy, about 3-4 minutes per side.
- Drain excess oil from the fried shrimp cutlets on paper towels.
- Toast the slices of Shokupan bread lightly.
- Assemble the sandwich with cabbage, tartar sauce, and the shrimp cutlet.
- Cut in half and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
527
Total fat
16g
Total carbohydrates
44g
Total protein
51g
Sodium
1065mg
Cholesterol
421mg
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