Ebi Prawn Katsu Burger
Soft brioche buns filled with an ebi prawn patty, pickled cabbage and a tonkatsu mayonnaise.
What you’ll need
- Breaded cooked ebi
- 1 tbsp Ketchup
- 2 ½ tsp Worcestershire Sauce
- 1 ½ tsp Oyster sauce
- 1 tsp Sriracha chili sauce
- 1 tsp Sugar
- Mayonnaise
- 2 Brioche or milk buns
- ½ Cup of finely shredded cabbage
- 1/2 Lemon, juiced
- Salt
Let's Cook!
Step 1
Deep fry the ebi patties for 4 minutes or shallow fry in about 2 cm oil in a frying pan for 3-4 mins each side until golden, crispy and springy to the touch. Drain on paper towels
Step 2
Combine the ketchup, Worcestershire sauce, oyster sauce,sriracha and sugar and mayonnaise to make the tonkatsu mayonnaise.
Step 3
Mix the shredded cabbage with salt and lemon juice and allow to pickle for a couple of minutes
Step 4
Toast your brioche buns and assemble your burgers. Spread a generous amount of sauce on each bun, followed by your pickled cabbage and two ebi prawn patties.
