Japanese Prawn Ebi Katsu Burger
Makes 2 burger patties
Preparation time: 10 minutes
Cooking time: 10 minutes
- 275g/9.7ozs. raw prawn meat
- 3 sticks of spring onion (green part), finely chopped
- 2-3 tablespoons of cornflour/fine cornstarch
- 1/2 egg white
- 1/4 teaspoon finely grated fresh ginger
- Salt and white pepper to season
- 2 cups panko breadcrumbs
- Oil for deep frying
- 2 brioche or milk buns
- 1/2 cup finely shredded cabbage
- 2 tablespoons mayonnaise
- 1 tablespoon bulldog sauce
Step 1 - Roughly chop prawn meat-you can also do this all in a food processor but I preferred the texture of the chopped prawn meat but it's up to you. Doing it in the food processor is easier and the patty is easier to handle.
Step 2 - Place the panko breadcrumbs in a shallow bowl and set aside. Mix the spring onion, cornflour, egg white, ginger, salt and pepper and mix to combine. It should be a sticky, cohesive mix.
Step 3 - Gently place a mound of prawn meat in the panko breadcrumbs, around the size of the bun is ideal. Cover on all sides with the breadcrumbs and place in the fridge while the oil heats.
Step 4 - Heat the oil in a frypan until it reaches 180C/350F. Gently lower the patties into the oil (I used the flip to lower it down rather than my hands). Fry for about 3-4 minutes on each side until the breadcrumbs are golden. Drain on paper towels.
Step 5 - Place the shredded cabbage on the base, then the prawn patty and then drizzle with mayonnaise and bulldog tonkatsu sauce.