How to make it

1. https://www.youtube.com/embed/9vswgUSUnp0
2. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Combine panko and extra virgin olive oil in a frying pan and toast over medium heat until golden brown. Transfer the panko to a shallow dish and allow to cool.
3. Lay 12 large shrimp on the cutting board and make small incisions (⅛ inch, 3 mm) lengthwise and widthwise (in a grid pattern) on one side of the shrimp. Do not cut through. This helps the shrimp become more pliable and cook faster. Form a patty with 3–4 shrimp in a round shape that is about the size of your buns. If the shrimp is not pliable, make small incisions, so it’s easier to make a nice round shape. Season with salt and pepper.
4. Add olive oil to the eggs and beat to combine. Dredge each shrimp patty in the flour to coat completely and pat off the excess flour. Then, dip into the beaten egg. Transfer the shrimp patty to the toasted panko and coat the shrimp without losing the patty shape. Press on the panko flakes to make sure they adhere to the shrimp. You want to maintain the patty shape as much as possible. Scoop up the patty with a spatula and flip over to your hand to remove excess panko that might be sitting on the shrimp. Transfer to the baking sheet and bake for 15 minutes.
5. In a bowl, combine the minced onion, cornichons, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), Lee Kum Kee Panda Brand Oyster Flavored Sauce, white wine and salt and pepper. 
6. Place the ebi katsu on the bottom bun, followed by the shredded cabbage. Top with the tartar sauce and the top bun. Serve immediately. Enjoy!