Japanese

Prawn Katsu Burger

This is the best non-beef burger that you will ever try. Prawn Katsu Burger is a Japanese style burger prepared with chopped prawns with light breading pan fried and cabbage slaw then sandwiched over burger buns served with chili mayonnaise.

Have you ever tried Prawn Katsu Burgers? Well, if not, I guess you are missing a lot specially if you love seafoods more specifically prawns. Prawn Katsu or what the Japanese calls Ebi Katsu are prawn patties made with either chopped (not minced) or unchopped prawns that are lightly breaded and fried, the results are always juicy and full of umami complemented with the crunchy panko breading. It goes well with soft fluffy burger buns as well with some creamy tangy slaw making it a good combination of flavours and textures.

It is an extremely popular fast-food item in Japan and is a staple in most hamburger chains, here in New Zealand I never saw this on the menu of any fast-food burger chains that is why today we are making them at home and it quite easy.

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Prawn Katsu Burger

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Japanese

Description

Prawn Katsu Burger is a Japanese style burger prepared with chopped prawns with light breading pan fried and cabbage slaw then sandwiched over burger buns served with chili mayonnaise.


Ingredients

Units Scale

Buns

  • 4 burger buns
  • oil, for frying

Ebi Katsu

  • 500 g raw peeled prawns, pat dry
  • 200 g panko breadcrumbs
  • 2 spring onion, finely chopped
  • 1 egg white
  • 2 tbsp cornstarch
  • salt
  • ground white pepper

Coleslaw

  • 2 cups thinly sliced cabbage
  • juice 1/2 lemon
  • 1 tbsp mayonnaise
  • pinch of salt

Chilli Mayo


Instructions

  1. In a food processor place half of the prawns, spring onion, salt and ground white pepper, pulse to a rough paste.
  2. Add egg white and cornstarch then continue to pulse until well combined.
  3. Add the rest of the prawns then gently pulse it to roughly chop the prawns into the mixture. Remove from the food processor then set it aside.
  4. In a plate add the breadcrumbs.
  5. Scoop out a quarter of the prawn mixture then shape it into burger patties, press the patties into the crumbs to coat both sides, set it aside and repeat it with the remaining mixture. Place it in the refrigerator.
  6. Prepare the coleslaw by combining and mixing all the coleslaw ingredients in a bowl, set it aside.
  7. Prepare the Chilli Mayo by combining and mixing all the Chilli Mayo in a small bowl.
  8. Prepare a non-stick pan, place a good amount of oil for shallow frying, heat to medium high. Remove the patties from the refrigerator then carefully place them on the pan, cook for 3 to 4 minutes on each side until golden.
  9. Remove patties from the pan, place in a paper towel lined plate.
  10. Prepare the burgers, lightly toast the burger buns. Put a spoonful of the chilli mayo on top, then top it with a patty and add a quarter of the prepared coleslaw on top of the patty, for an extra kick drizzle more sriracha on top. Do it with the rest of the buns then serve while hot.

View Comments

  • Though I make many kinds of burgers, I have never thought to make one with shrimp. This is a fantastic recipe, Raymund. I look forward to making it soon.

  • I normally only go for the beef burger, but this one sounds quite tasty with the chili mayo. The coleslaw on top is clutch!!

  • My girlfriend loves Katsu, so I’ll have to make these next time she visits! Thanks for this unique recipe!

  • What a great idea! I've only seen chicken katsu with rice, so this is a brilliant way to shake up the routine.

  • I've never had a burger with prawn and oh man - I see I AM missing a lot. This looks truly unique and absolutely delicious!

  • I posted a shrimp burger too not to long ago that we enjoyed. I"ll have to try yours some time--with the egg I"ll be it's easier to flip!

  • Sounds really nice, Raymund! I love other types of katsu but have never tried this version with prawns. Will have to give it a go.

Published by
Raymund

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