Ebi Katsu Sando (Panko Crumbed Shrimp Sandwich) エビカツサンド

Ingredients

• 400 g fresh shrimps
• 1 tbsp katakuriko potato starch (*1)
• 1/4 tsp salt
• 1 egg
• 1 tbsp water
• 3 tbsp all purpose flour
• 2 cups panko bread crumbs
• Oil for deep frying
• 60 g cabbage
• 4 slices white toast bread (*2)
• 1 tbsp butter/margalin
• 4 tbsp tartar sauce (*3)

Instructions

1. 1

   --- Making Ebi Katsu ---

2. 2

   Peel and devein the shrimp and remove the tails, wash with water, and wipe dry with kitchen paper.

3. 3

   chop: Roughly chop half of the shrimp and pound the other half with a knife until it becomes sticky.

4. 4

   add and mi: Add the pounded shrimp, coarsely chopped shrimp, salt, and potato starch to a bowl and mix well.

5. 5

   Divide into 2 equal parts and shape into a circle to match the size of the bread.

6. 6

   add and mmi: Add the egg and water to a bowl and mix, then add the flour and mix again to create a batter.

7. 7

   Dip the shrimp patties into the batter to coat evenly.

8. 8

   Transfer the patties to the panko bread crumbs and coat evenly.

9. 9

   Heat enough vegetable oil in a frying pan or pot to around 350°F(175°C). You need oil at a height of about 2 cm from the bottom of the pot or pan.

10. 10

    Fry the panko breaded shrimp patties until golden brown and crispy, usually about 3-4 minutes on each side.

11. 11

    Remove the shrimp cutlets from the oil and place them on a paper towel to drain excess oil.

12. 12

    --- Assembling the sandwich ---

13. 13

    toast: Lightly toast the slices of shokupan Japanese milk bread.

14. 14

    spread: Lightly toast the slices of shokupan Japanese milk bread.

15. 15

    Top the bottom slice of bread with 30 g of shredded cabbage.

16. 16

    Place tartar sauce over shredded cabbage and then one shrimp cutlet.

17. 17

    Sandwich with another slice of shokupan bread.

18. 18

    Cut in half to serve.