Ebi Katsu
These have 3 ingredients, and make a bloody good meal.
Every time I’d go to Wagamama when I as younger, we’d get this. Ebi katsu. Deep fried prawns (they use ones with tails), with sriracha to dip.
All those years I had it, I could not for the life of me work out what the sauce was. It was sriracha. Hahahahaha.
Recipe, per portion;
4-6 jumbo prawns per person
1/2 cup breadcrumbs to coat
300ml neutral oil to cook
Sriracha to serve
Method
Heat 300ml oil on medium high for a couple of minutes, keeping a careful eye on it.
Whilst your oil heats, slice your prawns down the centre of the outside curved side, then spread out and hit with the side of your knife, so the prawn is flat, with the tail sticking up.
Sprinkle your breadcrumbs into a bowl, then dip your prawns into the breadcrumbs one by one, making sure they’re evenly coated.
Set aside, then once your oil is hot, add each prawn one by one.
If the prawns start to brown too quickly, they’ll burn. Turn the heat down.
Shallow fry on each side for 2 minutes, or until golden, then flip and cook on the other side.
Once your prawns are nicely browned on all sides, remove from the oil and leave to drain on a piece of kitchen roll.
Plate up with a lime and some sriracha.
Notes + Variations:
You can make your own breadcrumbs too, but I used store bought.
