Ebi Katsu (Japanese Shrimp Cutlet)

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Onions

  Raw

  ¼ medium or 28g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Wheat flour

  White, all-purpose, unenriched

  ¾ cup or 94g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  2 cup or 136g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

Directions

1. Place ⅔ of the shrimp into the work bowl of a food processor or blender. Process shrimp until they form a smooth paste, about 10 seconds. Transfer paste to a medium bowl.
2. Roughly chop remaining shrimp and add it to the shrimp paste along with onion, 1 egg, ¼ cup flour, salt, and pepper. Mix until thoroughly combined. Divide mixture into 8 rough patties (the mixture will be sticky), and place on a wax paper lined tray. Refrigerate, uncovered, for 30 minutes.
3. While patties chill, prepare your batter station. In 3 small dishes place the remaining flour, 2 eggs lightly beaten, and panko. Once chilled, dredge each patty in flour, egg, and panko and place on a baking sheet covered with a thin layer of panko to prevent sticking.
4. In a deep pot add 2" of oil, making sure the oil is at least 3" away from the top of the pot. Heat oil over high heat until it reaches 350°F. Once oil is hot add 3 patties into the oil and fry until golden brown and cooked through, about 5–6 minutes per batch. The internal temperature of the patties should be at least 165°F.
5. https://www.kroger.com/r/ebi-katsu-recipe/173472