Name: How to Make Ebi Katsu Burger (Shrimp Cutlet Burger Recipe)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Cuisine: Japanese
Ingredients: 500 grams shrimp (300 grams for finely chop by food processor); ¼ tsp salt; Black pepper to taste; Flour; 1 egg; Breadcrumbs; Frying oil; 200 grams cabbage, julienned; 3 boiled eggs; 4 Tbsp mayo; 1 and 1/2 Tbsp lemon juice; Salt to taste; Black pepper to taste (for the tartar sauce); Chive (optional), finely chopped; 3 burger buns

How to Make Ebi Katsu Burger (Shrimp Cutlet Burger Recipe)

EasyEbiBurgerShrimpSnackMain Dish

Ebi katsu burger is a delightful fusion of Japanese and Western flavors, offering a refreshing twist on the classic burger.

It features a unique ebi katsu patty, made from finely chopped shrimp blended with flavorful seasonings. This shrimp mixture is shaped into a patty, coated in crispy panko breadcrumbs, and deep-fried until it is beautifully crispy and golden brown.

This burger is served on a soft, slightly sweet bun, usually toasted to bring out its texture. Inside, you'll find a variety of fresh toppings and condiments, with crisp julienned cabbage being a common choice.

A standout feature of the ebi katsu bruger is the use of Japanese mayonnaise, which is creamier and richer than regular mayonnaise, sometimes infused with a hint of rice vinegar or wasabi for an extra layer of flavor.

In place of tonkatsu sauce, ebi katsu burger is often accompanied by tartar sauce. This creamy sauce, made with boiled egg, mayo, and a splash of lemon juice, complements the crispy shrimp patty with its tangy and slightly sweet flavor.

Ebi katsu burger is a tasty treat of crispy, juicy goodness that's sure to be a crowd-pleaser at any friends and family get-together!

Instructions

1) Gathering and Preparing the Ingredients

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Julienne the cabbage and finely chop the chives, then set aside.

2) Making the Tartar Sauce

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Boil the eggs and place them in a small bowl. Separate the yolks from the egg whites, then mix the yolks with mayonnaise and lemon juice. Add the chopped egg whites, salt, and pepper to taste, along with the chives. Mix well and set aside.

Expert's Tip:

This oil filter pot is perfect for draining oil after frying! Its one-handed design lets you pour without lifting the lid, and the double-lipped spout prevents spills and drips, keeping your kitchen mess-free.

3) Making the Shrimp Patties

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Place 300 grams of shrimp in a food processor and pulse until slightly sticky, then transfer to a medium bowl.

Divide the remaining shrimp in half: chop one half and leave the other whole. Add the chopped shrimp to the processed shrimp, season with salt and pepper, and mix well.

Use an ice cream scoop to portion into uniform sizes; divide into six for smaller patties or combine two small ones if you prefer larger patties.

Top each patty with the remaining whole shrimp and refrigerate for 30 minutes to help them hold their shape for coating.

4) Breading

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First, coat the shrimp patty with flour, then dip it in egg, and finally cover it with breadcrumbs.

5) Deep Frying

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Pour oil into the fryer pot and heat it to 350°F. Fry each side for 3 to 4 minutes. Tip: Dip the end of a wooden spoon or chopstick into the oil; if bubbles form around it, the oil is hot enough. Once cooked, set aside on a tray.

6) Toasting the Buns

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Spread butter evenly on the insides of the burger buns, then place them in a pan and toast until golden brown.

7) Putting it Together

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Spread mayo on the buns, then place the hot shrimp patty on top. Add julienned cabbage and sauce on top of the patty.

8) Serving

Enjoy it while it’s hot!

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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