Shrimp Katsu Sandwich with Caramelized Shallot Sauce and Spicy Pickles
Shrimp Katsu Sandwich with Caramelized Shallot Sauce and Spicy Pickles
Ingredients
For the Shrimp Katsu
- 1 pound shrimp, cleaned and deveined
- 1 pinch salt
- 1 pinch white pepper
- 1/2 cup all-purpose flour
- 1/2 cup all-purpose flour, for dredging
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep-frying, or as needed
For the Caramelized Shallot Sauce
- 1/2 cup Kewpie mayonnaise
- 1/4 cup sour cream
- 1 shallot, medium, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 1/2 tablespoon chili crisp
- 1/8 teaspoon white pepper powder
- 1 1/4 teaspoons rice vinegar
- 1/2 teaspoon soy sauce
- 1/8 teaspoon sesame oil
- 1 pinch salt, to taste
For the Spicy Pickles
- 1/2 large cucumber, thinly sliced
- 1 Fresno pepper, medium, thinly sliced
- 1 teaspoon salt
- 3 fluid ounces rice vinegar
- 6 fluid ounces water
- 1 teaspoon granulated sugar
For Assembly
- 4 buns, toasted
- 2 scallions, thinly sliced lengthwise, for garnish
Instructions
- 1
Prepare the Spicy Pickles: In a bowl, combine the thinly sliced cucumber and Fresno pepper. Sprinkle with 1 teaspoon of salt and mix well. Let sit for 15 minutes to draw out excess water. Squeeze out the liquid from the vegetables and transfer them to a clean jar. In a separate bowl, whisk together 3 fluid ounces of rice vinegar, 6 fluid ounces of water, and 1 teaspoon of granulated sugar until the sugar dissolves. Pour the pickle liquid over the cucumber and pepper in the jar and seal. Refrigerate for at least 30 minutes, or until ready to assemble.
⏱️ 20 min
- 2
Prepare the Shrimp Katsu: Finely chop the cleaned and deveined shrimp using a cleaver or knife until it forms a coarse paste. Transfer the chopped shrimp to a metal bowl. Add a pinch of salt, a pinch of white pepper, and 1/2 cup of all-purpose flour to the shrimp mixture. Mix thoroughly with a gloved hand until well combined. Form the shrimp mixture into 4 thick patties.
⏱️ 15 min
- 3
Set up a breading station: Place 1/2 cup of all-purpose flour in the first shallow dish, the 2 beaten eggs in the second, and 1 1/2 cups of panko breadcrumbs in the third. Dredge each shrimp patty first in flour, ensuring it's fully coated. Next, dip the floured patty into the beaten egg wash, allowing excess to drip off. Finally, coat the patty generously with panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min
- 4
Prepare the Caramelized Shallot Sauce: In a small pan, melt 1 tablespoon of unsalted butter over medium heat. Add the thinly sliced shallot and minced garlic. Sauté, stirring occasionally, until the shallots are deeply caramelized and browned, about 8-10 minutes. Remove from heat and let cool slightly.
⏱️ 10 min
- 5
Blend the Sauce: In a tall blending cup or food processor, combine 1/2 cup of Kewpie mayonnaise, 1/4 cup of sour cream, 1/2 tablespoon of chili crisp, 1/8 teaspoon of white pepper powder, 1 1/4 teaspoons of rice vinegar, 1/2 teaspoon of soy sauce, 1/8 teaspoon of sesame oil, and the cooled caramelized shallots and garlic. Blend with an immersion blender or process until the sauce is smooth and creamy. Season with salt to taste.
⏱️ 5 min
- 6
Deep-fry the Shrimp Katsu: Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F. Carefully place the breaded shrimp patties into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the katsu from the oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Prepare the Scallion Garnish: Thinly slice the scallions lengthwise. Place them in a bowl of ice water for 5-10 minutes to make them crisp. Drain well before serving.
⏱️ 10 min
- 8
Assemble the Sandwich: Toast the buns. Spread a generous layer of the caramelized shallot sauce on the bottom bun. Top with a portion of the spicy pickled cucumber and Fresno pepper. Place a hot shrimp katsu patty on top of the pickles. Drizzle more caramelized shallot sauce over the katsu patty. Garnish with the crisp scallions. Place the top bun to complete the sandwich and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Katsu Sandwich with Caramelized Shallot Sauce and Spicy Pickles
For the Shrimp Katsu
- 1 pound shrimp, cleaned and deveined
- 1 pinch salt
- 1 pinch white pepper
- 1/2 cup all-purpose flour
- 1/2 cup all-purpose flour, for dredging
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep-frying, or as needed
For the Caramelized Shallot Sauce
- 1/2 cup Kewpie mayonnaise
- 1/4 cup sour cream
- 1 shallot, medium, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 1/2 tablespoon chili crisp
- 1/8 teaspoon white pepper powder
- 1 1/4 teaspoons rice vinegar
- 1/2 teaspoon soy sauce
- 1/8 teaspoon sesame oil
- 1 pinch salt, to taste
For the Spicy Pickles
- 1/2 large cucumber, thinly sliced
- 1 Fresno pepper, medium, thinly sliced
- 1 teaspoon salt
- 3 fluid ounces rice vinegar
- 6 fluid ounces water
- 1 teaspoon granulated sugar
For Assembly
- 4 buns, toasted
- 2 scallions, thinly sliced lengthwise, for garnish
Instructions
- 1
Prepare the Spicy Pickles: In a bowl, combine the thinly sliced cucumber and Fresno pepper. Sprinkle with 1 teaspoon of salt and mix well. Let sit for 15 minutes to draw out excess water. Squeeze out the liquid from the vegetables and transfer them to a clean jar. In a separate bowl, whisk together 3 fluid ounces of rice vinegar, 6 fluid ounces of water, and 1 teaspoon of granulated sugar until the sugar dissolves. Pour the pickle liquid over the cucumber and pepper in the jar and seal. Refrigerate for at least 30 minutes, or until ready to assemble.
⏱️ 20 min - 2
Prepare the Shrimp Katsu: Finely chop the cleaned and deveined shrimp using a cleaver or knife until it forms a coarse paste. Transfer the chopped shrimp to a metal bowl. Add a pinch of salt, a pinch of white pepper, and 1/2 cup of all-purpose flour to the shrimp mixture. Mix thoroughly with a gloved hand until well combined. Form the shrimp mixture into 4 thick patties.
⏱️ 15 min - 3
Set up a breading station: Place 1/2 cup of all-purpose flour in the first shallow dish, the 2 beaten eggs in the second, and 1 1/2 cups of panko breadcrumbs in the third. Dredge each shrimp patty first in flour, ensuring it's fully coated. Next, dip the floured patty into the beaten egg wash, allowing excess to drip off. Finally, coat the patty generously with panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min - 4
Prepare the Caramelized Shallot Sauce: In a small pan, melt 1 tablespoon of unsalted butter over medium heat. Add the thinly sliced shallot and minced garlic. Sauté, stirring occasionally, until the shallots are deeply caramelized and browned, about 8-10 minutes. Remove from heat and let cool slightly.
⏱️ 10 min - 5
Blend the Sauce: In a tall blending cup or food processor, combine 1/2 cup of Kewpie mayonnaise, 1/4 cup of sour cream, 1/2 tablespoon of chili crisp, 1/8 teaspoon of white pepper powder, 1 1/4 teaspoons of rice vinegar, 1/2 teaspoon of soy sauce, 1/8 teaspoon of sesame oil, and the cooled caramelized shallots and garlic. Blend with an immersion blender or process until the sauce is smooth and creamy. Season with salt to taste.
⏱️ 5 min - 6
Deep-fry the Shrimp Katsu: Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F. Carefully place the breaded shrimp patties into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the katsu from the oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Prepare the Scallion Garnish: Thinly slice the scallions lengthwise. Place them in a bowl of ice water for 5-10 minutes to make them crisp. Drain well before serving.
⏱️ 10 min - 8
Assemble the Sandwich: Toast the buns. Spread a generous layer of the caramelized shallot sauce on the bottom bun. Top with a portion of the spicy pickled cucumber and Fresno pepper. Place a hot shrimp katsu patty on top of the pickles. Drizzle more caramelized shallot sauce over the katsu patty. Garnish with the crisp scallions. Place the top bun to complete the sandwich and serve immediately.
⏱️ 5 min