Ebi Katsu Recipe
Discover how to make Ebi Katsu at home with this quick and easy recipe. Perfectly crispy butterflied prawns coated in panko breadcrumbs, served with a spicy chilli garlic sauce and a touch of lime and coriander. A delicious seafood dish that's sure to impress!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">24 large prawns, butterflied and deveined</li>
<li class="ingredients-single-item">100g all-purpose flour</li>
<li class="ingredients-single-item">2 large eggs, beaten</li>
<li class="ingredients-single-item">200g panko breadcrumbs</li>
<li class="ingredients-single-item">Salt and pepper, to taste</li>
<li class="ingredients-single-item">Vegetable oil, for frying</li>
<li class="ingredients-single-item">Fresh coriander, chopped for garnish</li>
<li class="ingredients-single-item">1 lime, cut into wedges</li>
<li class="ingredients-single-item">For the chilli garlic sauce:</li>
<li class="ingredients-single-item">2 cloves of garlic, minced</li>
<li class "ingredients-single-item">1 red chilli, finely chopped</li>
<li class="ingredients-single-item">50ml soy sauce (ensure halal certified)</li>
<li class="ingredients-single-item">1 tablespoon honey</li>
<li class="ingredients-single-item">1 tablespoon lime juice</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the prawns by butterflying them and ensuring they are fully cleaned and deveined. Pat them dry with kitchen paper.</li>
<li class="MethodStepper"><h4 class="step-title">Step 2</h4>Season the all-purpose flour with salt and pepper in a shallow dish. Place the beaten eggs in a second dish, and the panko breadcrumbs in a third.</li>
<li class="MethodStepper"><h4 class="step-title">Step 3</h4>Coat each prawn first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly in the breadcrumbs.</li>
<li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat vegetable oil in a deep pan over medium heat. Fry the breaded prawns in batches until they are golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.</li>
<li class="MethodStepper"><h4 class="step-title">Step 5</h4>To make the chilli garlic sauce, combine the minced garlic, chopped red chilli, soy sauce, honey, and lime juice in a small bowl. Stir well until the honey is fully dissolved.</li>
<li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the fried prawns on a serving plate. Garnish with freshly chopped coriander and lime wedges.</li>
<li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve the prawns immediately with the chilli garlic sauce on the side for dipping. Enjoy your homemade Ebi Katsu!</li>
</ol>
Guilty Chef FAQ for
Wagamama
Ebi Katsu Recipe
What ingredients are used in Ebi Katsu from Wagamama?
The main ingredients include large prawns, all-purpose flour, eggs, panko breadcrumbs, vegetable oil, coriander, lime, garlic, red chilli, soy sauce, and honey.
How to cook Ebi Katsu from Wagamama at home?
Learn how to cook Ebi Katsu from Wagamama by preparing and breading the prawns, frying them until crispy, and serving them with a homemade chilli garlic sauce.
What alternatives could be used for prawns in Ebi Katsu?
For a vegetarian variant of Ebi Katsu, one could use tofu or aubergine. Chicken is also a popular alternative.
What's the key to achieving a crispy texture for Ebi Katsu?
The key to achieving a crispy texture for Ebi Katsu is using panko breadcrumbs and ensuring the oil is sufficiently hot before frying.
What type of chilli is suitable for the sauce in Ebi Katsu?
Any red chilli may be used in the Ebi Katsu sauce, depending on your heat preference. For a milder sauce, consider using red bell pepper.
More Recipes from
Wagamama
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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"Salt and pepper, to taste",
"Vegetable oil, for frying",
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"datePublished": "2022-07-02",
"reviewBody": "The Ebi Katsu were crispy and delicious! My family really enjoyed the complementary tang of the chilli garlic sauce.",
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"datePublished": "2022-07-05",
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{
"@type": "Review",
"author": "Alejandro Gonzales",
"datePublished": "2022-07-10",
"reviewBody": "This tastes just like the Ebi Katsu I had in Japan. The authentic flavours of this recipe are incredible.",
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"@type": "Review",
"author": "Sophie Johnson",
"datePublished": "2022-07-15",
"reviewBody": "I made this for a dinner party and everyone raved about it. Thank you for making me look like a professional chef!",
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"datePublished": "2022-07-20",
"reviewBody": "The combination of crispy prawns and spicy sauce is heavenly. I'll be making this Ebi Katsu regularly!",
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}
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"text": "The key to achieving a crispy texture for Ebi Katsu is using panko breadcrumbs and ensuring the oil is sufficiently hot before frying."
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