Kath_
Tasty Apprentice
Indulge in the crispy and succulent Ebi Katsu, a Japanese shrimp cutlet that's perfect for a delicious meal or a satisfying snack.
**Ingredients**:
- 12 large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Lemon wedges (optional, for serving)
- Tonkatsu sauce or tartar sauce (optional, for serving)
**Instructions**:
1. **Prepare the Shrimp**:
- Butterfly the shrimp by slicing them lengthwise down the middle, but not all the way through. Flatten them gently with the back of a knife.
- Season both sides of the shrimp with salt and pepper.
2. **Coat the Shrimp**:
- Dredge each shrimp in flour, shaking off the excess.
- Dip the floured shrimp into the beaten egg, ensuring they are fully coated.
- Press the shrimp into the panko breadcrumbs, making sure they are evenly coated and the breadcrumbs adhere well.
3. **Heat the Oil**:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
4. **Fry the Shrimp**:
- Fry the shrimp in batches, being careful not to overcrowd the pan.
- Cook until golden brown and crispy, about 2-3 minutes per side.
- Remove the shrimp from the oil and drain on paper towels.
5. **Serve**:
- Serve the Ebi Katsu hot with lemon wedges and your choice of dipping sauce, such as tonkatsu sauce or tartar sauce.
Enjoy the crunchy and flavorful Ebi Katsu as a delightful addition to any meal!
**Ingredients**:- 12 large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Lemon wedges (optional, for serving)
- Tonkatsu sauce or tartar sauce (optional, for serving)
**Instructions**:1. **Prepare the Shrimp**:
- Butterfly the shrimp by slicing them lengthwise down the middle, but not all the way through. Flatten them gently with the back of a knife.
- Season both sides of the shrimp with salt and pepper.
2. **Coat the Shrimp**:
- Dredge each shrimp in flour, shaking off the excess.
- Dip the floured shrimp into the beaten egg, ensuring they are fully coated.
- Press the shrimp into the panko breadcrumbs, making sure they are evenly coated and the breadcrumbs adhere well.
3. **Heat the Oil**:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
4. **Fry the Shrimp**:
- Fry the shrimp in batches, being careful not to overcrowd the pan.
- Cook until golden brown and crispy, about 2-3 minutes per side.
- Remove the shrimp from the oil and drain on paper towels.
5. **Serve**:
- Serve the Ebi Katsu hot with lemon wedges and your choice of dipping sauce, such as tonkatsu sauce or tartar sauce.
Enjoy the crunchy and flavorful Ebi Katsu as a delightful addition to any meal!
Crispy shrimp with that perfect crunch? Can't wait to give it a go! Thanks for sharing, you’re a legend! 
The crispy texture and juicy shrimp must be a perfect combo! 
I love how crispy and golden the shrimp looks. Can’t wait to try this out—thanks for sharing the recipe! 
