Ebi Katsu Sando (Panko Crumbed Shrimp Sandwich) エビカツサンド
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Servings
2 serves
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Calories
527 kcal
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Course
Main Course, Lunch
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Cuisine
Japanese-Western Fusion
Ebi Katsu Sando (Panko Crumbed Shrimp Sandwich) エビカツサンド
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Learn how to make a delicious Ebi Katsu Sando, a popular Japanese sandwich filled with crispy panko-crusted shrimp cutlet!
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Ingredients
Ebi Katsu (Shrimp Cutlets)
- 400 g Shrimp fresh
- 1 tbsp potato starch 1, katakuriko
- ¼ tsp salt
- 1 egg
- 1 tbsp water
- 3 tbsp all-purpose flour
- 2 cups panko bread crumbs
- cooking oil for deep frying
Sandwich (apart from above ebi katsu)
- 60 g cabbage
- 4 lices white toast bread *2
- 1 tbsp butter or margarin
- 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 Information
Show Details
Calories
527kcal
(26%)
Carbohydrates
44g
(15%)
Protein
51g
(102%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
421mg
(140%)
Sodium
1.065mg
(0%)
Potassium
761mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
370IU
(7%)
Vitamin C
12mg
(13%)
Calcium
236mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2serves
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 421mg | 140% |
| Sodium | 1.065mg | 0% |
| Potassium | 761mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 236mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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