Ebi Cream Katsu

A Crunchy, Creamy Delight

Introduction Ebi Cream Katsu is a delicious Japanese-inspired dish that perfectly balances a crispy golden crust with a rich, creamy shrimp sauce. This dish, with its succulent shrimp patties and savory sauce, brings comforting flavors with every bite. The golden-fried exterior, creamy interior, and umami-packed sauce make it an irresistible meal for seafood lovers.

Ingredients

For the Shrimp Patty:

• 1 kg shrimp, peeled and deveined
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 egg white (for binding)
• 2 tbsp cornstarch

For the Breading:

• Flour
• Egg
• Panko breadcrumbs

For the Shrimp Stock:

• Shrimp heads
• Onion leeks
• Kombu kelp
• Shiitake mushrooms
• Water (enough to cover the ingredients)

For the Sauce:

• 1 large onion, chopped
• 6 cloves garlic, chopped
• Shrimp stock (prepared earlier)
• 4 Japanese white stew cubes
• Heavy cream
• Mentaiko
• Salt and pepper (to taste)

Instructions

1. Prepare the Shrimp Patties:
   • Peel and devein the shrimp, reserving the heads for the stock.
   • Place the shrimp on a cutting board and mince until it forms a paste-like consistency.
   • Transfer the minced shrimp to a bowl, add paprika, garlic powder, salt, pepper, and cornstarch. Mix well.
   • Cover and refrigerate while preparing the stock and sauce.
2. Make the Shrimp Stock:
   • Heat a pan over medium heat and sauté the shrimp heads to release their flavor.
   • Add onion leeks, kombu kelp, shiitake mushrooms, and water.
   • Bring to a boil, then let simmer for 15-20 minutes.
   • Strain the stock and set aside.
3. Prepare the Sauce:
   • In a hot pan, sauté the chopped garlic and onions.
   • Add the shrimp stock and Japanese white stew cubes. Stir until dissolved.
   • Pour in the heavy cream and add the mentaiko. Stir until well combined.
4. Fry the Shrimp Patties:
   • Shape the shrimp mixture into burger-sized patties.
   • Coat each patty in flour, then dip in beaten egg, and finally coat with panko breadcrumbs.
   • Heat oil to 165°C (329°F) and fry the patties until golden brown and cooked through.
5. Assemble and Serve:
   • Serve the shrimp patties on a bed of warm white rice.
   • Drizzle with the creamy shrimp sauce.
   • Garnish with fresh parsley for a touch of color.

Tips for Success

• Ensure the shrimp mixture is cold before forming patties to help them hold their shape.
• Mince the shrimp thoroughly for a smooth texture.
• Fry the patties in small batches to maintain consistent oil temperature.

Why This Recipe Works Ebi Cream Katsu combines crispy textures with a luscious, savory sauce, making each bite a perfect balance of flavors. The shrimp stock enhances the umami, while the mentaiko adds a subtle seafood richness. Whether served as a main dish or a unique appetizer, this dish is a guaranteed crowd-pleaser.