ebi-katsu sticks — Japanese shrimp patties with panko crisp

Instructions

1. 1

   Prepare shrimp: pat thawed shrimp dry. Roughly chop into pieces so they process evenly.

2. 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. 3

   Finish paste: fold in green onion and sesame oil if using. Chill paste 10–15 minutes to firm slightly (easier to shape).

4. 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. 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. 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. 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.

8. 8

   Drain & rest: transfer to a wire rack or paper towel-lined plate briefly to drain. Rest 1–2 minutes before serving.

9. 9

   Serve: squeeze lemon, serve with tonkatsu sauce, spicy mayo (mayo + sriracha + a dash of soy/mirin), or ponzu.

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    Bright umami from soy and mirin, aromatic garlic/ginger, crisp toasted panko exterior, tender sweet shrimp inside. Sesame oil and green onion add savory depth.

11. 11

    If your shrimp are very small, process them straight; for larger shrimp, chop first. Do not over-process or the paste becomes gluey.

12. 12

    For gluten-free: use gluten-free panko and tamari.

13. 13

    Make-ahead: form and refrigerate up to 24 hours; freeze shaped, breaded sticks on a tray, then transfer to a bag and freeze. Fry from frozen, a little longer.