Ebi Katsu (Shrimp cutlet)

Ebi Katsu is basically a deep-fried shrimp cutlet. Most places in Japan sell it as a burger or you can eat it like a regular katsu dish. I’m going to show you how to make the regular katsu version, but you can easily turn it into a burger by making tartar sauce and wrapping it between two buns.

Prep Time 30

Cook Time 10

Total Time 40

Ingredients

For the filling

▢ 400 g uncooked frozen shrimp (peeled, deveined, and tails removed)
▢ ½ teaspoon soy sauce
▢ ½ teaspoon sake (or Shaoxing wine)
▢ 1 large egg white
▢ ¼ teaspoon sugar
▢ 1 teaspoon cornstarch

For breading

▢ 2 large eggs
▢ ½ teaspoon coarse kosher salt
▢ ½ cup all-purpose flour
▢ 2 cups panko breadcrumbs

For serving

▢ katsu sauce (homemade katsu sauce or store-bought)
▢ cabbage salad
▢ steamed rice

Instructions

For the filling:

Roughly chop the shrimp into ⅓-inch thick pieces. Transfer ⅔ of the chopped shrimp, soy sauce, and sake to a food processor. Pulse the mixture 5-6 times until it becomes smooth and well combined.
Transfer the mixture to a bowl and mix in the remaining chopped shrimp, egg white, sugar, and cornstarch.
Divide the mixture into three balls and shape them into patties on a parchment-lined baking sheet. Freeze for about 45 minutes to stiffen them up, which will make them easier to bread later on.

For the breading:

Whisk together the eggs and salt in a small bowl. Place the flour in a separate medium bowl. Finally, place the breadcrumbs in a third bowl.
For each patty, coat in flour first, then the egg wash, and then finally in the panko. Make sure to press the patty gently into the breadcrumbs so they stick properly. Transfer to baking sheet or plate.

Frying:

Heat about 1 inch of oil to 350°F. Fry patties for 3-4 minutes or until golden brown and crispy. The inside of the patty should register 145℉ on an instant-read thermometer. Transfer to a wire rack to drain excess oil. Serve with a side of rice, cabbage salad, and katsu sauce.

Notes

Ebi Katsu Burger: To make a burger, just add shredded cabbage and tartar sauce between two brioche buns. You can use regular hamburger buns but brioche buns are my favorite for katsu sandwiches.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!