Servings: 2 serves
Ebi Katsu Sando (Panko Crumbed Shrimp Sandwich) エビカツサンド
Learn how to make a delicious Ebi Katsu Sando, a popular Japanese sandwich filled with crispy panko-crusted shrimp cutlet!
Ingredients
Ebi Katsu (Shrimp Cutlets)
- 400 g fresh shrimps
- 1 tbsp katakuriko potato starch *1
- ¼ tsp salt
- 1 egg
- 1 tbsp water
- 3 tbsp all purpose flour
- 2 cups panko bread crumbs
- Oil for deep frying
Sandwich (apart from above ebi katsu)
- 60 g cabbage
- 4 slices white toast bread *2
- 1 tbsp butter/margalin
- 4 tbsp tartar sauce *3
Instructions
Making Ebi Katsu
- Peel and devein the shrimp and remove the tails, wash with water, and wipe dry with kitchen paper.
- Roughly chop half of the shrimp and pound the other half with a knife until it becomes sticky.
- Add the pounded shrimp, coarsely chopped shrimp, salt, and potato starch to a bowl and mix well.
- Divide into 2 equal parts and shape into a circle to match the size of the bread.
- Add the egg and water to a bowl and mix, then add the flour and mix again to create a batter.
- Dip the shrimp patties into the batter to coat evenly.
- Transfer the patties to the panko bread crumbs and coat evenly.
- 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.
- Fry the panko breaded shrimp patties until golden brown and crispy, usually about 3-4 minutes on each side.
- Remove the shrimp cutlets from the oil and place them on a paper towel to drain excess oil.
Assembling the sandwich
- Lightly toast the slices of shokupan Japanese milk bread.
- Lightly toast the slices of shokupan Japanese milk bread.
- Top the bottom slice of bread with 30 g of shredded cabbage.
- Place tartar sauce over shredded cabbage and then one shrimp cutlet.
- Sandwich with another slice of shokupan bread.
- Cut in half to serve.
Notes
*1 Katakuriko potato starch can be substitutes with corn starch
*2 Preferably Shokupan Japanese bread, but if you can not access to it, you can bake it following this recipe or substitute with white toast breads.
*3 You can use store bought tartar sauce, or make it following CC's recipe here.
Nutrition
Calories: 527kcal, Carbohydrates: 44g, Protein: 51g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 421mg, Sodium: 1.065mg, Potassium: 761mg, Fiber: 4g, Sugar: 6g, Vitamin A: 370IU, Vitamin C: 12mg, Calcium: 236mg, Iron: 4mg