Japanese | Ebi Katsu

Posted on July 28, 2015

We went to Wagamama's a few times (okay, four, if you count the airport snack) on our trip to London and Amsterdam. Wagamama's is a tasty Japanese chain that can be found in several countries in Europe. I bought two cookbooks and am going to attempt to make some stuff. Here is my first dish.

Yield: 10 shrimp

Ingredients

Ebi Katsu

1 heaped tablespoon flour, seasoned with a pinch of salt

1 egg, beaten

1 ounce panko bread crumbs

10 raw tiger shrimp, peeled and deveined, tail left on

1/4 cup vegetable oil

2 tablespoons ebi katsu sauce (see below)

1 lime, cut in quarters, for serving

 

Ebi Katsu Sauce

1 tablespoon English mustard powder

1 tablespoon sesame oil

1 1/4 cups store-bought sweet chili sauce

1 tablespoon tomato ketchup

1 tablespoon sugar

 

Method

Ebi Katsu

Put the flour, beaten egg, and bread crumbs into three separate bowls. Dip each shrimp first in the flour, then the egg, and finally the crumbs. Put on a clean plate lined with paper towels and press the crumbs onto the shrimp to stop them from falling off. Chill until ready to use.

Heat a heavy frying pan over medium heat for 1-2 minutes or until hot and almost smoking and add the vegetable oil. Pan-fry the shrimp in 2 batches, so as not to overcrowd the frying pan, until golden brown on both sides.

Arrange on a plate with a small bowl of the ebi katsu sauce and lime halves.

Ebi Katsu Sauce

Blend the mustard powder and oil until smooth. Add the remaining ingredients and mix thoroughly. Transfer to a small bowl and chill until ready to use.

Ebi Katsu at Wagamama's in London

 

(Ref. "ebi katsu" recipe, The Wagamama Cookbook, page 52 and "ebi katsu sauce" recipe, The Wagamama Cookbook, page 27.)