Ingredients with Measurements:
- 8 large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- Salt and pepper
- 4 slices of white bread
- 1/4 cup mayonnaise
- 1 tablespoon tonkatsu sauce
- Oil for frying
Special equipment needed:
- Deep fryer or a deep pot for frying
- Paper towels
Step-by-step instructions:
1. Season the shrimp with salt and pepper.
2. Place the flour, beaten egg, and panko breadcrumbs in separate shallow bowls.
3. Dredge each shrimp in the flour, shaking off any excess.
4. Dip the shrimp in the beaten egg, then coat with the panko breadcrumbs.
5. Heat the oil in a deep fryer or a deep pot to 350°F.
6. Fry the shrimp until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
7. Toast the bread slices until lightly browned.
8. Mix the mayonnaise and tonkatsu sauce together in a small bowl.
9. Spread the tonkatsu mayo on one side of each bread slice.
10. Place 2 shrimp on each sandwich and top with the other slice of bread.
11. Cut each sandwich in half and serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
4 sandwiches
Nutritional information:
Calories per serving: 425
Fat: 22g
Carbohydrates: 40g
Protein: 16g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or pork cutlets.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add sliced avocado or cucumber to the sandwich.
- Use different sauces such as tartar sauce or sriracha mayo.
Tips and tricks:
- Make sure to pat the shrimp dry before coating with flour to ensure the coating sticks.
- Use fresh bread for the sandwich to prevent it from becoming soggy.
Storage instructions:
Ebi katsu sando is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwich in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the sandwich on a wooden board with a side of pickled ginger and a sprinkle of sesame seeds.
Garnishes:
Garnish the sandwich with a sprinkle of chopped green onions or cilantro.
Pairings:
Pair the sandwich with a side of miso soup or a Japanese-style salad.
Suggested side dishes:
- Edamame
- Tempura vegetables
- Rice balls
Troubleshooting advice:
- If the coating falls off the shrimp while frying, try pressing the coating onto the shrimp firmly before frying.
- If the sandwich becomes soggy, toast the bread longer or use less sauce.
Food safety advice:
- Make sure the shrimp is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use a thermometer to check the oil temperature to prevent burns or fires.
Food history:
Ebi katsu sando is a popular Japanese sandwich that originated in Tokyo in the 20th century. It is a fusion of Western-style bread and Japanese-style shrimp katsu.
Flavor profiles:
Ebi katsu sando has a crispy and crunchy texture from the fried shrimp and panko breadcrumbs. The tonkatsu sauce adds a sweet and savory flavor to the sandwich.
Serving suggestions:
Serve the sandwich with a cold glass of Japanese green tea or a refreshing iced tea.
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Region: Japanese