Japanese · Lunch
Japanese Fried Shrimp Sandwich
Panko-crusted shrimp fried until crisp, layered into soft white bread with shredded cabbage and tonkatsu sauce mixed with Kewpie mayonnaise. Katsu sando technique applied to shrimp rather than pork, finished with a thin smear of mustard for a Japanese convenience-store-style handheld lunch.
$7
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
702Calories
34.8gProtein
36.4gFat
62.1gCarbs
10.8gSugar
4.3gFiber
1265mgSodium
387mgChol
5.9gSat Fat
480mgPotassium
140mgCalcium
3.9mgIron
2.1mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat shrimp dry, season with salt, and make shallow belly cuts to straighten them for even frying.
2
Dredge
Coat each shrimp in flour, shaking off excess, then dip in beaten egg and press into panko.
3
Fry
Heat vegetable oil to 340–350°F over medium-high heat and fry shrimp for 2–3 minutes until golden and opaque.
4
Drain
Transfer shrimp to a wire rack to rest for 5 minutes.
5
Build and plate
Spread mayonnaise and tonkatsu-mustard sauce on bread, layer cabbage and shrimp, close, cut diagonally in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined, tails removed
- 1/2 cup60g all-purpose flour
- 22 eggs, beaten
- 1 cup70g panko breadcrumbs
- 4 slices140g white bread
- 2/3 cup60g cabbage
- 4 tbsp4 tbsp mayonnaise
- 2 tbsp2 tbsp tonkatsu sauce
- 1 tsp1 tsp mustard-dijon
- 2 cup480ml vegetable oil, for frying
- 2 pinch2 pinch salt
