Japanese Ebi/Shrimp fry with Katsu Sauce
Sweet, succulent shrimps coated with Panko crumbs and deep fried to golden deliciousness
Ingredients
- 15 large shrimps peeled and deveined leaving the tails intact
- 1 – 1 ½ cup Panko breadcrumbs
- ½ cup plain flour potato/corn starch can also be used
- 1 egg beaten
- Salt to season
- Freshly milled black pepper to season
- Shredded cabbage to serve with the shrimp
- Vegetable oil to deep fry the shrimp
For the Katsu sauce:
- ½ cup tomato ketchup
- 2 tsp mustard use powder or paste
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tbsp Worcestershire sauce
Instructions
- To prepare the katsu sauce, mix all the ingredients, cover and refrigerate for at least one hour for the flavours to develop.
- Heat oil in a pan to fry the shrimps.
- Beat the egg well and season with salt.
- Season the shrimps with salt and pepper.
- Flour the shrimps lightly, dip in beaten egg and cover well with the Panko crumbs.
- Deep fry till golden brown.
- Serve hot on a bed of shredded cabbage with katsu.
- Enjoy!