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An ebi katsu sando recipe with Shrimp katsu and Japanese curry sauce.

Ebi Katsu Curry Sando - Shrimp Katsu Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    15 mins

Asian Fusion $name Recipe Video Fusion Asian Food Bread Eggs Dairy Seafood Lunch Dinner Less Than 60 mins

Try Shrimp Katsu Curry in sandwich form with this ebi katsu sando recipe!

 

Ebi Katsu is commonly made with a mixture of ground and roughly chopped shrimp to add texture and juiciness. That combination pairs perfectly with a quick homemade Japanese curry sauce, infused with flavors like Lee Kum Kee Panda Brand Oyster Sauce for depth and umami. On the katsu sando, balance out the crispy textures with the creamy heat of Lee Kum Kee Sriracha Mayo!

What You Will Need

Ingredients

  • 12-16 large shrimp, peeled and deveined
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ cup all-purpose flour, for dredging
  • 2 large eggs
  • 1 tsp. vegetable oil
  • 1 cup panko breadcrumbs
  • 2 cups vegetable oil, for frying
  • 8 slices milk bread
  • 1 cup green cabbage, finely shredded

Seasoning

  • 4 Tbsp. Lee Kum Kee Sriracha Mayo

Sauce Mix

  • 3 Tbsp. unsalted butter
  • ¼ cup all-purpose flour
  • 1½ Tbsp. curry powder
  • 1 cup chicken broth
  • 1 Tbsp. Lee Kum Kee Panda Brand Oyster Sauce
  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce

Made with
Lee Kum Kee products

Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. Roughly chop half of the shrimp and finely mince the remaining shrimp until paste-like. Combine with salt and black pepper and mix until slightly sticky. Divide into 4 flat patties about the size of the bread and chill 10–15 minutes to firm.

  2. Dredge each shrimp patty in flour. Beat eggs with 1 tsp vegetable oil, dip the patties into the egg, then coat thoroughly with panko while maintaining the patty shape.

  3. Heat vegetable oil in a skillet over medium heat and fry the shrimp patties 3–4 minutes per side until golden brown and crispy. Transfer to a rack.

  4. Melt butter in a small pan over medium heat. Whisk in flour and cook for 3–4 minutes until golden. Stir in curry powder, then whisk in chicken broth, Lee Kum Kee Panda Brand Oyster Sauce, and Lee Kum Kee Premium Soy Sauce. Simmer until thickened, about 7–8 minutes.

  5. Spread Lee Kum Kee Sriracha Mayo on the bread slices. Layer shredded cabbage and a shrimp katsu patty onto four slices, spoon over the curry oyster sauce, then top with the remaining bread and slice in half.

     

    Find more Japanese inspired recipes on our recipes page!

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