Homemade Ebi Katsu Burger

Homemade Ebi Katsu Burger


4 homemade hamburger buns with sesame topping (sliced into halved)

4 tsp unsalted butter (soften at room temperature)

¼ cabbage (remove the tough core and finely shredded)

Ebi Katsu:

600g shrimps (shelled, deveined and coarsely minced)

¼ tsp ground white pepper

¼ tsp salt

¼ cup all-purpose flour

1 large egg (lightly beaten)

1 cup bread crumbs

Adequate cooking oil for pan-frying

Tartar sauce:

1 hard-boiled egg (shelled and chopped)

3 pickled baby gherkin (chopped)

1 onion (peeled and chopped)

6 tbsp Japanese mayonnaise

1 tbsp full cream milk

½ tsp salt (divided)

¼ tsp ground white pepper

Preparation Instructions:

Tartar sauce:

  1. Mix the chopped onion with ¼ tsp of salt, rinse with cold water, drained and use paper towel to squeeze out the excessive water and transfer into a mixing bowl.
  2. Add in chopped hard-boiled egg, chopped pickled baby gherkin, Japanese mayonnaise, full cream milk, salt and ground white pepper. Stir to combine and leave in the fridge for later use.

Ebi Katsu:

  1. In a mixing bowl, add in coarsely minced shrimp meat, salt and ground white pepper and mix until combine. Divide the mixture into 4 equal portions.
  2. Arrange 3 plate consists of all-purpose flour, bread crumbs and beaten egg separately.
  3. Coat the shrimp patty with all-purpose flour, follow by beaten egg and lastly with bread crumbs and press to adhere and set aside. Repeat the process for the remaining ingredients.
  4. Heat up a non-stick skillet with some cooking oil, pan-fry the coated shrimp patty until golden brown on all sides.
  5. Remove and drain on paper towel to absorb the excessive oil.

To assemble:

  1. Apply soften unsalted butter on the cut sides of the hamburger buns.
  2. Top the bottom half of the bun with 1 pc of ebi katsu (shrimp patty), follow by some finely shredded cabbage and lastly top with some tartar sauce.
  3. Cover with another top half of the bun to become a burger and serve.




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