Jumbo Crispy Japanese Shrimp Katsu Sando
Jumbo Crispy Japanese Shrimp Katsu Sando
Ingredients
For the Shrimp Katsu Patties
- 1 1/2 pounds jumbo shrimp, peeled, raw
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour, plus more for dredging
- 1 teaspoon sesame oil
- 1 large egg, beaten
- 2 cups panko breadcrumbs
- 4 cups oil, for frying
For the Egg Salad Tartar Sauce
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 8 slices thick-cut white bread, such as shokupan, toasted
- 1 cup microgreens
- 4 sheets parchment paper, for wrapping
Instructions
- 1
Finely chop the peeled, raw jumbo shrimp on a cutting board until it forms a minced, paste-like consistency.
⏱️ 5 min
- 2
Transfer the chopped shrimp to a medium glass bowl. Season with salt, black pepper, garlic powder, 1/4 cup all-purpose flour, and sesame oil. Using a gloved hand, thoroughly mix all ingredients until well combined, cohesive, and sticky.
⏱️ 5 min
- 3
Divide the shrimp mixture into 4 equal portions and form each into a round, flat patty, about 1/2-inch thick.
⏱️ 3 min
- 4
Set up a breading station with three separate shallow bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs.
⏱️ 2 min
- 5
Dredge each shrimp patty completely in the all-purpose flour, ensuring it is evenly coated. Dip the floured patty into the beaten egg, making sure it is fully covered. Finally, transfer the egg-dipped patty to the panko breadcrumbs and thoroughly coat it, pressing gently to ensure the panko adheres well. Repeat for all patties.
⏱️ 5 min
- 6
In a large, deep pan or Dutch oven, heat the oil to 350°F (175°C). Carefully place 2 breaded shrimp patties into the hot oil (do not overcrowd the pan). Fry for 3-4 minutes per side, or until they achieve a beautiful golden brown color and are cooked through. Remove from oil and place on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining patties.
⏱️ 10 min•🌡️ 350
- 7
While the patties are cooking, prepare the egg salad tartar sauce. In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, dill pickle relish, Dijon mustard, lemon juice, salt, and black pepper. Stir well to combine.
⏱️ 5 min
- 8
To assemble each sando, place one slice of toasted bread on a clean surface. Layer a generous amount of microgreens on top, followed by a generous spoonful of the egg salad tartar sauce. Place a hot, crispy shrimp katsu patty on top of the sauce. Cover with the second slice of toasted bread.
⏱️ 3 min
- 9
Tightly wrap each assembled sandwich in parchment paper. Using a sharp knife, carefully cut each wrapped sandwich in half diagonally. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Crispy Japanese Shrimp Katsu Sando
For the Shrimp Katsu Patties
- 1 1/2 pounds jumbo shrimp, peeled, raw
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour, plus more for dredging
- 1 teaspoon sesame oil
- 1 large egg, beaten
- 2 cups panko breadcrumbs
- 4 cups oil, for frying
For the Egg Salad Tartar Sauce
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 8 slices thick-cut white bread, such as shokupan, toasted
- 1 cup microgreens
- 4 sheets parchment paper, for wrapping
Instructions
- 1
Finely chop the peeled, raw jumbo shrimp on a cutting board until it forms a minced, paste-like consistency.
⏱️ 5 min - 2
Transfer the chopped shrimp to a medium glass bowl. Season with salt, black pepper, garlic powder, 1/4 cup all-purpose flour, and sesame oil. Using a gloved hand, thoroughly mix all ingredients until well combined, cohesive, and sticky.
⏱️ 5 min - 3
Divide the shrimp mixture into 4 equal portions and form each into a round, flat patty, about 1/2-inch thick.
⏱️ 3 min - 4
Set up a breading station with three separate shallow bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs.
⏱️ 2 min - 5
Dredge each shrimp patty completely in the all-purpose flour, ensuring it is evenly coated. Dip the floured patty into the beaten egg, making sure it is fully covered. Finally, transfer the egg-dipped patty to the panko breadcrumbs and thoroughly coat it, pressing gently to ensure the panko adheres well. Repeat for all patties.
⏱️ 5 min - 6
In a large, deep pan or Dutch oven, heat the oil to 350°F (175°C). Carefully place 2 breaded shrimp patties into the hot oil (do not overcrowd the pan). Fry for 3-4 minutes per side, or until they achieve a beautiful golden brown color and are cooked through. Remove from oil and place on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining patties.
⏱️ 10 min•🌡️ 350 - 7
While the patties are cooking, prepare the egg salad tartar sauce. In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, dill pickle relish, Dijon mustard, lemon juice, salt, and black pepper. Stir well to combine.
⏱️ 5 min - 8
To assemble each sando, place one slice of toasted bread on a clean surface. Layer a generous amount of microgreens on top, followed by a generous spoonful of the egg salad tartar sauce. Place a hot, crispy shrimp katsu patty on top of the sauce. Cover with the second slice of toasted bread.
⏱️ 3 min - 9
Tightly wrap each assembled sandwich in parchment paper. Using a sharp knife, carefully cut each wrapped sandwich in half diagonally. Serve immediately and enjoy!
⏱️ 2 min