Making Ebi Katsu Burger

You don’t have to say it - the past few posts have been a dud. I know it and you know it, and as much as I would like to put the blame on my school schedule, I have to admit I haven’t felt like posting at all. This is largely because in the past cooking on weekends felt like such a getaway that it was fun but for the past few weeks it felt like a chore because I would really rather just sleep in. But with the end of internal medicine rotation (can you believe it’s been 3 months??! Goodness!) and the start of the Cardiology department next Monday, I knew I had to make this post a good one to make up for the abysmal quality of the last few ones and to pardon the sub-par ones to come.

I had a bit of trouble between choosing one of three posts to put up on here, the other 2 of which I’ll give a sneak peak;

The reason I won’t be able to post all three today is because I’ve been asked to be a contributor for an online magazine called RedMilk and it doesn’t go live until the middle of June (barring any unforeseen circumstances) and the other 2 recipes will hopefully be my inaugural posts.

Anyways, that’s that so let’s get on with the recipe, shall we?

EBI KATSU BURGER (makes 2 burger patties) :

[ 14 medium sized shrimps + 1 teaspoon cornstarch + 1 teaspoon mayonnaise + 1 1/2 teaspoon plus 2 tablespoons of all-purpose flour + 1/3 cup Panko bread crumbs + 1 egg + salt & pepper + katsu sauce + burger buns + cabbage or rocket leaves ]

Peel and de-vein your shrimp and season it with a bit of salt and pepper for a few minutes. Rinse off the seasoning.

Line the shrimp up on a chopping board:

Divide the shrimps into 2 portions. Chop 1 portion into small pieces. Mince the remaining shrimps so that it forms a paste.

Mix both piles of shrimp together along with the 1 1/2 teaspoon flour, cornstarch, mayonnaise, and some salt to taste. Spread onto a sheet, cover it up, and slide them into the freezer for 10 minutes.

After you take it out of the freezer, you can mold and shape them into any shape or size you prefer. This particular recipe yields 2 patties.

Prepare 3 separate containers to hold the panko, flour, and egg.

First dip the patties into the flour, followed by the egg, lastly finishing off with a dust in panko bread crumbs.

Heat up some oil and test to see if it’s ready by throwing in a scrap of bread crumb. It should slowly start to sizzle when it’s ready. Slide in the patties and fry until golden brown.

The usual Ebi Katsu burger comes with, well, Katsu sauce, and here’s how to make some:

KATSU SAUCE:

[ 2 tablespoons mayonnaise + 1 teaspoon yellow mustard + a dash of Worchestershire sauce + 1 teaspoon ketchup ]

Mix all the sauces and set aside.

Toast your buns and top off your burger with your favorite sauce and some shredded cabbage.

EBI KATSU BURGER:

Peel and de-vein your shrimp and season it with a bit of salt and pepper for a few minutes. Rinse off the seasoning.Divide the shrimps into 2 portions. Chop 1 portion into small pieces. Mince the remaining shrimps so that it forms a paste.

Mix both piles of shrimp together along with the 1 1/2 teaspoon flour, cornstarch, mayonnaise, and some salt to taste. Spread onto a sheet, cover it up, and slide them into the freezer for 10 minutes.

After you take it out of the freezer, you can mold and shape them into any shape or size you prefer. This particular recipe yields 2 patties.

Prepare 3 separate containers to hold the panko, flour and egg.

First dip the patties into the flour, followed by the egg, lastly finishing off with a dust in panko bread crumbs.

Heat up some oil and test to see if it’s ready by throwing in a scrap of bread crumb. It should slowly start to sizzle when it’s ready. Slide in the patties and fry until golden brown.

Toast your buns and top off your burger with your favorite sauce.