If you have not tried the Japanese famous fast food Ebi katsu burger aka Deep fried breaded Shrimp Burger, you are missing out on something. If you like seafood, you will surely like this!
It is made from shrimp paste and diced shrimp to form a duo texture patty, full with seafood flavours.
Coated with crispy Panko, yields a crispy yet juicy and delicate patty to sandwich inside your burger.
There are 2 ways to serve it, one with the more classic bread bun with tartar sauce and the other would be serving it with an asian style "Rice bun" and teriyaki sauce and nori seaweed.
They are totally 2 different flavour combinations but both are oh so delicious.
This Ebi katsu recipe can be made ahead and frozen for future consumption, which is great for people who have huge freezer space for meal preps and what not.
If you like to see more home style "fast food" recipes, give us a like on the video and leave a comment on what you want to see next :)
Infographic Recipe will be updated soon!
Ebi Katsu Burger
Yields 3 Patties
Ingredients
Shrimp Patty:
330g (11.6 oz) Raw shrimp/prawn, wash, shelled and devein
20g (1/2 Large) Egg white
2g (1/4 tsp) Salt
90g (1 1/2 cups) Panko breadcrumbs
40g (1/4 cup) Cornstarch
1 small Egg, beaten
Oil (for deep frying)
Rice Buns (Yields 1 top and bottom bun):
200g Cooked rice
5ml (1 tsp) Shoyu / Japanese soy sauce
6g (2 tsp) Cornstarch
Others:
Hamburger bread bun
Cabbage, finely shredded
Tartar sauce
Green leaf lettuce
Teriyaki Sauce
Yaki nori / Roasted seaweed, shredded
Method
Ebi Katsu - Shrimp patty
1. Pat dry the raw shrimp using paper towels, it has to be really dry
2. Divide shrimp in half and cut 1 half in to dice-size pieces
3. Pound and smear the other half on the chopping board to make a paste
4. Collect it in a pile and mince it until it sticks together
5. Transfer it into a bowl and add salt to it
6. Stir in one direction to incorporate the salt and beat the shrimp paste
7. Add in the egg white and stir in one direction until fully incorporated and the mixture pulls away from the sides
8. Collect it in the palm of your hand and slam it back into the bowl, repeat this process around 50 times
9. Add the diced shrimp into the paste and mix until evenly distributed
10. Slam the mixture again so everything sticks, around 10-15 times
11. Divide mixture into 3 equal portions and shape them into patties
12. Wrap it in cling foil and freeze it for 30 minutes
13. Dredge patty in cornstarch and pat of the excess
14. Dip in the beaten egg and bread it with Panko breadcrumbs
15. Heat oil 180°C (355°F) and deep fry patties until fully cooked and golden brown, around 5 min total
16. Lay it on paper to absorb excess oil
Rice buns
1. Combine cooked rice, shoyu and cornstarch and mix until fully incorporate
2. Divide into 2 portions and press it into a microwave-safe circular mould
3. Microwave at 600watts for 1 min and flip the “buns” over
4. Microwave for another 30 seconds
Assemble
1. Rice bun > Green leaf lettuce > Ebi katsu > Teriyaki Sauce > Yaki nori > Rice bun
2. Hamburger bun bottom > Ebi katsu > Cabbage > Tartar sauce > Top bun
Tips
I. You can use frozen raw shrimp/prawn. Defrost it and then clean it.
II. For the shrimp paste to stick together, the shrimp must be very dry. To remove the moisture, after patting it dry with paper towel, I like to lay it on a baking sheet and put it in the refrigerator uncovered to let it dry out for around 30 minutes. Before making the patty, I pat it dry once more with paper towel.
III. If you want to make more and freeze patties, you can deep fry at a lower temperature at around 120°C (250°F) for 3 minutes, it should not turn golden, Let it cool down and freeze it. When you want to eat it, just deep fry straight from the freezer at 190°C (375°F), no need to defrost, until golden brown.
IV. Our circular mould for the rice buns are a little too small for the patty, but you can use a
microwave-safe container like a tupperware.
V. The key to keeping the patty together is: Always stir in the same direction at all times.
VI. You can make the burger buns, teriyaki sauce, tartar sauce all from scratch too.
Yields 3 Patties
Ingredients
Shrimp Patty:
330g (11.6 oz) Raw shrimp/prawn, wash, shelled and devein
20g (1/2 Large) Egg white
2g (1/4 tsp) Salt
90g (1 1/2 cups) Panko breadcrumbs
40g (1/4 cup) Cornstarch
1 small Egg, beaten
Oil (for deep frying)
Rice Buns (Yields 1 top and bottom bun):
200g Cooked rice
5ml (1 tsp) Shoyu / Japanese soy sauce
6g (2 tsp) Cornstarch
Others:
Hamburger bread bun
Cabbage, finely shredded
Tartar sauce
Green leaf lettuce
Teriyaki Sauce
Yaki nori / Roasted seaweed, shredded
Method
Ebi Katsu - Shrimp patty
1. Pat dry the raw shrimp using paper towels, it has to be really dry
2. Divide shrimp in half and cut 1 half in to dice-size pieces
3. Pound and smear the other half on the chopping board to make a paste
4. Collect it in a pile and mince it until it sticks together
5. Transfer it into a bowl and add salt to it
6. Stir in one direction to incorporate the salt and beat the shrimp paste
7. Add in the egg white and stir in one direction until fully incorporated and the mixture pulls away from the sides
8. Collect it in the palm of your hand and slam it back into the bowl, repeat this process around 50 times
9. Add the diced shrimp into the paste and mix until evenly distributed
10. Slam the mixture again so everything sticks, around 10-15 times
11. Divide mixture into 3 equal portions and shape them into patties
12. Wrap it in cling foil and freeze it for 30 minutes
13. Dredge patty in cornstarch and pat of the excess
14. Dip in the beaten egg and bread it with Panko breadcrumbs
15. Heat oil 180°C (355°F) and deep fry patties until fully cooked and golden brown, around 5 min total
16. Lay it on paper to absorb excess oil
Rice buns
1. Combine cooked rice, shoyu and cornstarch and mix until fully incorporate
2. Divide into 2 portions and press it into a microwave-safe circular mould
3. Microwave at 600watts for 1 min and flip the “buns” over
4. Microwave for another 30 seconds
Assemble
1. Rice bun > Green leaf lettuce > Ebi katsu > Teriyaki Sauce > Yaki nori > Rice bun
2. Hamburger bun bottom > Ebi katsu > Cabbage > Tartar sauce > Top bun
Tips
I. You can use frozen raw shrimp/prawn. Defrost it and then clean it.
II. For the shrimp paste to stick together, the shrimp must be very dry. To remove the moisture, after patting it dry with paper towel, I like to lay it on a baking sheet and put it in the refrigerator uncovered to let it dry out for around 30 minutes. Before making the patty, I pat it dry once more with paper towel.
III. If you want to make more and freeze patties, you can deep fry at a lower temperature at around 120°C (250°F) for 3 minutes, it should not turn golden, Let it cool down and freeze it. When you want to eat it, just deep fry straight from the freezer at 190°C (375°F), no need to defrost, until golden brown.
IV. Our circular mould for the rice buns are a little too small for the patty, but you can use a
microwave-safe container like a tupperware.
V. The key to keeping the patty together is: Always stir in the same direction at all times.
VI. You can make the burger buns, teriyaki sauce, tartar sauce all from scratch too.
Links to Supplies:
 |
| Circular Mould |
 |
| Panko Breadcrumbs |
 |
| Mini Deep Fryer |
 |
| Bread Bun w/ Tartar Sauce |
 |
| Rice Bun w/ Teriyaki Sauce |
Hope you guys enjoy this weeks [How To's]
See you next week :)
xo
D
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