ebi-katsu sticks — Japanese shrimp patties with panko crisp

A playful take on ebi-fry and kamaboko: seasoned shrimp paste formed into sticks or patties, dipped in egg and panko, then shallow- or deep-fried until golden and tender inside.

Ingredients

• 400 g frozen shrimp (thawed, peeled, deveined, tails removed)
• 1 small shallot or 1/4 small onion, roughly chopped
• 1 garlic clove, peeled
• 1 tsp fresh ginger, grated
• 1 tbsp mirin
• 1 tsp soy sauce (or tamari)
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp white pepper (or black)
• 1 large egg (for mixture)
• 1 tbsp potato starch or cornstarch
• 2 tsp finely chopped green onion (optional)
• 1 tsp toasted sesame oil (optional)
• 1 cup panko breadcrumbs
• 1–2 eggs beaten (for dredging)
• Neutral oil for frying (vegetable, canola, or peanut), enough for shallow or deep frying
• Lemon wedges and tonkatsu or spicy mayo for serving

Equipment

• Food processor (or a sharp knife and bowl)
• Mixing bowl
• Baking sheet or plate for resting formed sticks/patties
• Frying pan or deep pot, thermometer if available

Method

1. Prepare shrimp: pat thawed shrimp dry. Roughly chop into pieces so they process evenly.
2. Make shrimp paste: in a food processor combine shrimp, shallot, garlic, ginger, mirin, soy sauce, salt, pepper, egg (for mixture), and starch. Pulse until smooth and slightly sticky — stop before it becomes pasty; you want a bit of texture so it holds. Scrape down sides once.
3. Finish paste: fold in green onion and sesame oil if using. Chill paste 10–15 minutes to firm slightly (easier to shape).
4. Shape: wet your hands lightly. For sticks, portion about 2 tbsp of paste and roll into 10–12 cm (4–5 in) logs; for patties, make rounds about 6–7 cm (2.5 in) across and 1–1.5 cm thick. Place on a plate or tray; chill 10 minutes to set.
5. Breading setup: place panko in a shallow dish. Beat 1–2 eggs with a pinch of salt in another dish. Optionally press panko once onto each shaped piece for better adhesion.
6. Dredge: dip each stick/patty in beaten egg, then press into panko to coat evenly. For a thicker crust, repeat egg + panko once more.
7. Frying: for shallow fry — heat 5 mm (about 1/4 in) oil in a skillet over medium heat until shimmering (170–175°C / 340–350°F). For deep fry — heat oil to 170–175°C. Fry in batches without crowding. Cook 2–3 minutes per side for sticks/patties, turning gently, until golden brown and internal shrimp is opaque (temperature ~63°C / 145°F if checking). If shallow-frying, flip carefully and add a little oil if pan looks dry.