Ebi katsu – shrimp cutlet
What is Ebi katsu – shrimp cutlet?
Ebi katsu – shrimp cutlet is a Japanese cutlet dish with minced shrimp. It is made from roughly chopped shrimp paste which is coated with panko (flaky breadcrumbs) and deep-fried. Outside is crispy and inside is juicy shrimp, you can enjoy plenty of seafood flavors. If you like seafood, you will love Ebi katsu – shrimp cutlet.
Ebi katsu burger has become very popular fast food in Japan and it is a standard menu item in hamburger chains. Since it is minced shrimp, you can make any shape and size. If you like to make Ebi katsu burger, you can shape round patty. It is also an advantage to be able to use small shrimps for Ebi katsu, as they are inexpensive compared with large ones.
Ebi katsu – shrimp cutlet ingredients
Since I can’t find Japanese Ebi katsu here in the Netherlands, I tried to make it at home. In Japan often soft fish cake called “Hanpei” or “Hanpen” is added for fluffy texture. But it seems very difficult to buy it outside of Japan. Therefore I searched for a recipe without it. In the end I could manage to make Ebi katsu without it. The Ebi katsu without Hanpei gives pure shrimp taste and flavor and it is delicious.
Ebi katsu with tartar sauce
Tartar sauce goes well with shrimp cutlet. Tartar sauce is a rich sauce made by finely chopped onions, pickles, capers, herbs (eg. parsley, chives, dill ) mixed with mayonnaise. And there are many variations such as adding mustard, lemon juice etc.
It is often served with fried seafood such as fried fish, fried shrimp, and fried oysters. Although it is based on mayonnaise, it contains various ingredients with sourness and spiciness. Therefore it is popular to eat fried foods with a refreshing sauce. If you like to know more about tartar sauce, click the link below.
In Japan tartar sauce with coarsely chopped boiled eggs is very common.
Since I think the Japanese style tartar sauce is the best for Ebi katsu, I wrote it in the recipe. But you can use your favourite tartar sauce.
I usually serve Ebi katsu with fresh vegetables (shredded cabbage, cucumber, tomato etc) and French fries or pasta salad. Also it is very nice to make Ebi katsu burger with tartar sauce, raw vegetables and a burger bun.
Ebi Katsu – shrimp cutlet
Equipment
- Wok or deep frying pan
Ingredients
- * 2 Coarsely chopped hard boiled eggs
- * 1 tablespoon Finely chopped onion
- * 1 tablespoon Finely chopped cucumber pickles / gherkin
- * 1/2 teaspoon Ketchup
- * 3 tablespoon Mayonnaise
- 200 gram Peeled shrimps
- 1/2 tablespoon Japanese sake or Chinese rice wine or sherry
- 1 Egg white
- 1 pinch Salt
- 1 tablespoon Corn starch
- 2 tablespoon Flour
- 1 Egg + 1 egg yolk
- 1/2 cup Panko (breadcrumbs)
- Oil for deep-frying
Instructions
- Making tartar sauce : put all ingredients marked with* (boiled eggs, onion, pickles, ketchup and mayonnaise) in a bowl and mix well. Keep the sauce in the fridge until required.
- To make shrimp patties : chop shrimp into small pieces with a kitchen knife. However, leave some larger pieces. This makes a difference in texture and this is more delicious.
- Place the chopped shrimp in a bowl and add Japanese sake, egg white, salt and corn starch and mix until well combined. If the patty is too soft to form, add extra corn starch to adjust.
- Form the mixture into two oval or round patties. Coat the patties with flour.
- Dip them in the egg. Then coat them with panko.
- Heat oil to 170 C = 338 F degrees in a wok or deep frying pan. If you don’t have thermometer, you can test by using breadcrumbs. When breadcrumbs are added, they make a sizzling noise and sink to the middle and rise immediately when oil is 170 – 180 C degrees. Slide in the patties and fry until golden brown (3 – 4 minutes).Serve with tartar sauce.
Notes
If you like seafood, click the link below for Japanese miso marinated fish recipe.
Thank you for reading. I hope you will make Ebi katsu – shrimp cutlet.
Bon Appetit !
