Ebi Katsu Recipe (and Ebi Katsu Sando)

Ebi katsu

1. Divide the shrimp into two 300 g and 200 g portions.
2. Place the 300 g portion in a small food processor, and pulse until the shrimp is finely minced (almost like a paste). You can also use a knife to finely mince the shrimp portion. This is what I did here. However, for larger portions than this, I prefer to use a food processor for convenience.
3. Roughly chop the 200 g portion of shrimp. These pieces of shrimp should not be larger than ½ cm.
4. Place both portions of shrimp in a medium sized bowl (large enough to mix the shrimp).
5. Add the cornstarch, salt, pepper, and chopped chives.
6. Mix well until combined.
7. Take a small amount of the shrimp mix (about a 1 cm ball) and pan fry it / microwave for a few seconds. Once cooked through, taste it to make sure that it's seasoned well and to your liking. Add more salt if needed.
8. Portion the shrimp mix into 4 equal parts.
9. Wet your hands with cold water and shape each portion into a 4 - 4.5 inch diameter round patty / cutlet , OR a 4 - 4.5 inch square patty / cutlet. Place each portion on a parchment paper lined baking tray or plate.
10. Transfer the tray with the shaped cutlets into the freezer for about 30 - 60 minutes. You want the patties to be just about semi-frozen on the outside, but NOT frozen solid (i.e just firm enough so that you can pick it up and handle easily).
11. Once the shaped cutlets have hardened slightly, get the dredging stations ready. In one plate, place the flour and salt and mix well.
12. In another plate / bowl, lightly beat the eggs.
13. Place the panko crumbs in the final plate / bowl.
14. Remove the shrimp cutlets from the freezer. Take one and coat it in the flour mix. Then place it in the egg mix and make sure it’s coated well with the egg mixture. Finally, coat the entire shrimp cutlet in panko crumbs. Make sure to press the panko crumbs into the cutlet / katsu, so that it's coated well.
15. Repeat with all of the cutlets.
16. Heat a pot or pan with about 3 inches of neutral oil. The oil should reach 350 - 375°F (180 - 190°C) initially, and then maintain a temperature of 350°F / 180°C heat when cooking the katsu.
17. Once the oil is heated, gently lower the katsu into the hot oil. Make sure not to overcrowd the pan, so that the heat can be maintained at 350°F.
18. Fry each katsu for about 3 minutes per side (6 minutes total) until cooked through and golden brown. The internal temperature of the katsu should read 120 - 125°F (49 - 51°C).
19. Place the fried katsu on paper towels to drain off excess oil.
20. The ebi katsu is best served hot with rice or on its own. However, wait until the katsu is slightly cooled (but still quite warm) to make ebi katsu sando / sandwich.

Ebi katsu sando

1. Stack two slices of bread on top of each other on a cutting board. Slice off the crust if you prefer to make sure the bead slices are the same size as the ebi katsu.
2. Once sliced, place the two slices next to each other.
3. Spread a little mayonnaise (or butter) on each of the two slices. A thin layer is fine.
4. On one slice, place the ebi katsu. Squeeze a drizzle of kewpie mayonnaise on top, followed by a drizzle of tonkatsu sauce.
5. Then take about ¼ cup of finely shredded cabbage and place it on top of the ebi katsu.
6. Finally, place the other piece of bread on top (mayonnaise side down).
7. Carefully press down on the sandwich. Next, cut through the sandwich to make two pieces. You can cut the sandwich either diagonally or right down the middle.
8. Serve with a side of chips, and pickled daikon (optional).