How to Make Ebi Katsu Burger: A Shrimp Cutlet Delight

The Ebi Katsu Burger is a delightful blend of Japanese and Western cuisines. With its crispy shrimp patty and rich, tangy condiments, this burger brings a fresh twist to traditional comfort food. Here's how you can create this irresistible dish in your kitchen!

The highlight of this burger is its ebi katsu patty, made by combining finely processed shrimp with seasonings and shaping the mixture into a perfect patty. Coated in crunchy panko breadcrumbs and deep-fried to a golden brown, it delivers a satisfying crunch with every bite.

Served on a soft and lightly toasted bun, the patty is complemented by fresh, crisp toppings like julienned cabbage. The magic continues with Japanese mayonnaise—famed for its creamy richness—and a zesty homemade tartar sauce that elevates the flavors further.

Whether for a casual lunch or a family gathering, the Ebi Katsu Burger is bound to impress!

• Preparation Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes
• Servings: 3
• Skill Level: Easy

• 500g shrimp (300g processed, 200g chopped)
• ¼ tsp salt
• Black pepper to taste
• Flour for coating
• 1 egg (beaten)
• Panko breadcrumbs
• Oil for frying

• 3 boiled eggs (separated into yolks and whites)
• 4 tbsp mayonnaise
• 1 ½ tbsp lemon juice
• Salt to taste
• Black pepper to taste
• 1 tbsp finely chopped chives (optional)

• 200g cabbage, julienned
• 3 burger buns
• Butter for toasting

Start by julienning the cabbage and finely chopping the chives. Boil the eggs, separating the yolks and whites, and set these aside for the tartar sauce.

Mash the boiled yolks in a small bowl, then mix with mayonnaise and lemon juice until smooth. Chop the egg whites into small pieces and fold them into the mixture. Add salt, pepper, and chives (optional) for a fresh, tangy flavor. Set aside in the fridge.

• Process 300g of shrimp in a food processor until the texture becomes sticky.
• Chop the remaining shrimp into small pieces.
• Combine processed and chopped shrimp in a bowl, seasoning with salt and pepper. Mix thoroughly.
• Divide the mixture into 3 equal portions. For smaller patties, create 6 portions and combine them into pairs later.
• Refrigerate the patties for about 30 minutes to firm up for breading.

• Coat each shrimp patty lightly with flour.
• Dip the floured patty into beaten egg.
• Roll the patty in panko breadcrumbs, ensuring an even coating for maximum crispiness.

• Heat oil to 350°F (175°C) in a frying pot.
• Fry each patty for 3–4 minutes on each side until golden brown.
• Remove and place the patties on a paper towel-lined tray to absorb excess oil.

Spread butter evenly on the insides of the buns. Toast them in a skillet over medium heat until they turn golden and slightly crispy.

• Spread Japanese mayonnaise on the bottom half of the toasted bun.
• Place the hot shrimp patty on top.
• Add julienned cabbage for a crunchy texture.
• Spoon tartar sauce generously over the cabbage, then finish with the top bun.

Serve the Ebi Katsu Burger immediately while the patty is still warm and crispy. Pair it with fries or a fresh side salad for a complete meal!

Use an oil filter pot to drain excess oil from frying. This keeps your patties crispy and ensures minimal mess in your kitchen.

This Ebi Katsu Burger is not just a meal—it’s an experience. The crispiness of the shrimp patty, the freshness of the cabbage, and the tangy tartar sauce come together to create a harmonious balance of flavors. Perfect for casual get-togethers or as a unique addition to your weeknight menu, it’s a dish that guarantees satisfaction with every bite.