Ebi Katsu Burger Recipe

Have you ever craved a burger experience that feels like a seaside vacation in every bite? Let me introduce you to my latest culinary obsession: the Ebi Katsu Burger—a crispy, juicy shrimp patty nestled between toasted buns, topped with fresh veggies and a dollop of tangy goodness. Trust me, this is the mouthwatering adventure you’ve been waiting for!

My passion is to create the perfect Ebi Katsu Burger, a delightful fusion of savory shrimp coated in crispy panko breadcrumbs. I think the flavor is elevated to celestial heights by the hint of soy sauce and the whisper of lemon juice in the patties.

And when you add some freshness to that with lettuce and tomato, you have a combo that could make a mediocre fast-food burger weep.

Ebi Katsu Burger Recipe Ingredients

• Shrimp: Rich in protein, low in calories, and packed with essential vitamins.
• Panko breadcrumbs: Light, crispy texture for the perfect crunch.
• Egg: Binds ingredients together and adds moisture.
• Vegetable oil: Ideal for high-temperature frying, neutral flavor.
• Soy sauce: Provides a savory, umami depth to the patties.
• Lemon juice: Adds a fresh, tangy zest to enhance flavors.

Ebi Katsu Burger Recipe Ingredient Quantities

• 250g raw shrimp, peeled and deveined
• 1 egg, beaten
• 30g panko breadcrumbs
• Salt, to taste
• Black pepper, to taste
• Vegetable oil, for frying
• 4 hamburger buns
• Lettuce leaves
• Sliced tomatoes
• Tartar sauce or Japanese mayo
• 1 tablespoon all-purpose flour
• 1 teaspoon soy sauce
• 1 teaspoon lemon juice

How to Make this Ebi Katsu Burger Recipe

1. Coarsely chop the raw shrimp and place them in a food processor. To the shrimp, add 1 tablespoon of all-purpose flour, 1 teaspoon of soy sauce, 1 teaspoon of lemon juice, salt, and black pepper. Process until a coarse paste is achieved.

2. In a bowl, combine the shrimp mixture and form into 4 patties. Place the patties in the refrigerator for 15-20 minutes until firm.

3. Set up the breading area: have one shallow dish containing the beaten egg and another with the panko breadcrumbs.

4. Once the patties are firm, dip each into the beaten egg, fully coating it, and then press it into the panko breadcrumbs, coating it evenly on all sides. This will ensure that the panko will toast beautifully and give the final patty a nice crunch.

5. In a big frying pan, warm vegetable oil over medium heat. You will need enough oil to cover the sides of the patties by approximately 1 cm.

6. Cautiously place the coated patties into the heated oil. Cook them for roughly 3-4 minutes on each side, or until they achieve a shade of gold and the shrimp inside reaches a state of doneness.

7. Take the patties from the oil and drain them on a plate that has been lined with paper towels and is meant to absorb and remove excess amounts of right-from-the-skillet oil.

8. As the patties rest, prepare the hamburger buns. They should be toasted until golden; this can be accomplished in a variety of ways. To start, you can use a dry skillet. Lightly buttering both the inside of the bun and the skillet can help achieve a good toast. If you want to keep everything healthier and not use any butter, the topless skillet method can still yield a toasted bun without the use of butter. If using a dry skillet isn’t your thing, you can also broil your way to a toasted bun.

9. Put the burgers together: dollop tartar sauce or Japanese mayo on the lower bun of each sandwich, add crisp lettuce, a fried shrimp patty, and fresh tomato slice.

10. Serve the Ebi Katsu Burger warm. Top with the other half of the bun.

Ebi Katsu Burger Recipe Equipment Needed

1. Knife
2. Cutting board
3. Food processor
4. Mixing bowl
5. Shallow dish (2)
6. Frying pan
7. Spatula or tongs
8. Plate with paper towels
9. Skillet or broiler (for toasting buns)
10. Measuring spoons

FAQ

• Q: Can I use frozen shrimp for this recipe?A: Certainly, frozen shrimp may be used. Just remember to thaw them fully and to dry them thoroughly before employing them.
• Q: What type of breadcrumbs should I use?A: For their light and crispy texture, which complements the shrimp perfectly, Panko breadcrumbs are recommended.
• Q: How do I ensure the shrimp patty holds together?A: Ensure to mix the shrimp until they create a sticky paste, obliging them to bind into a patty. A little flour can also assist in this operation.
• Q: Can I bake the shrimp patties instead of frying?A: Of course, they can be baked at 200°C (400°F) for approximately 12-15 minutes, or until they are golden and fully cooked.
• Q: What is a good substitute for tartar sauce?If you don’t have tartar sauce on hand, Japanese mayo is a great substitute. It can be used straight from the container, and its flavor is reminiscent of tartar sauce. In fact, in a side-by-side comparison, Japanese mayo comes closer to the flavor of tartar sauce than any other alternative I tried.
• Q: How can I make the burger spicier?A: To give the shrimp mixture or the sauce an extra kick, try adding a dash of hot sauce or a sprinkling of chili flakes.
• Q: Can I make the patties in advance?A: Indeed, the shrimp patties can be made in advance and kept in the refrigerator for as long as a day. They’re best served freshly cooked, which ensures the very best texture.

Ebi Katsu Burger Recipe Substitutions and Variations

You can use crushed cornflakes or regular breadcrumbs instead of panko breadcrumbs. They will give you a different texture.
To achieve gluten-free results, substitute all-purpose flour with rice flour or cornstarch.
If you lack soy sauce, tamari or coconut aminos are excellent replacements.
You can swap out the lemon juice for a slightly different tang of lime juice or rice vinegar.
To achieve a different flavor, substitute sriracha mayo for either tartar sauce or Japanese mayo.

Pro Tips

1. Chill the Mixture After forming the shrimp patties, chilling them in the fridge is crucial for firmness. For even better results, you can chill the patties for up to an hour to help them hold together well during frying.

2. Panko Coating For extra-crunchy patties, press the panko breadcrumbs firmly onto the shrimp patties after dipping them in the egg. You can also double-coat by repeating the egg dip and panko coating for a thicker crust.

3. Oil Temperature Use a thermometer to ensure the oil is around 170-180°C (340-360°F) for frying. This temperature range will ensure a golden, crispy exterior without absorbing too much oil.

4. Patty Thickness When forming the patties, aim for a uniform thickness (around 1.5-2 cm). This helps them cook evenly and ensures the shrimp inside cooks through without over-browning the outside.

5. Flavor Boost Add a small pinch of cayenne pepper or paprika to the shrimp mixture for a slight kick of flavor, and consider seasoning the panko breadcrumbs with a dash of garlic powder or dried herbs for an additional layer of taste.