Fluffy Light Shrimp Cutlets. Fluffy Light Shrimp Cutlets step by step. Put the defrosted and well dried frozen shrimp in a food processor and process. When it reaches a paste-like consistency as shown in the photo, transfer to a bowl.
Fluffy Light Shrimp Cutlets My children don't like shrimp. But if I make these shrimp cutlets, they gobble them up!!! Mix the whole egg, milk, butter, and egg yolks. You can have Fluffy Light Shrimp Cutlets using 6 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Fluffy Light Shrimp Cutlets
- You need 280 of to 300 grams Frozen peeled shrimp.
- Prepare 2 of Hanpen.
- You need 1 tbsp of Mayonnaise.
- You need 1 dash of Salt and pepper.
- It's 1 of Vegetable oil.
- You need 1 of Flour, beaten egg, panko.
Ebi katsu - shrimp cutlet is a Japanese cutlet dish with minced shrimp. It is made from roughly chopped shrimp paste which is coated with panko (flaky breadcrumbs) and deep-fried. Outside is crispy and inside is juicy shrimp, you can enjoy plenty of seafood flavors. If you like seafood, you will love Ebi katsu - shrimp cutlet.
Fluffy Light Shrimp Cutlets instructions
- Put the defrosted and well dried frozen shrimp in a food processor and process..
- When it reaches a paste-like consistency as shown in the photo, transfer to a bowl. No need to wash out the food processor bowl yet!.
- Rip the hanpen with your hands, and process in the food processor..
- When it's smooth, transfer to the bowl with the shrimp..
- Add the mayonnaise, salt, and pepper to the bowl, and mix everything together with a rubber spatula..
- Mix until smooth..
- The mixture is sticky, so spread vegetable on your hands before forming into balls..
- Dip in flour, beaten egg, and panko and neaten the patties..
- Deep fry in 360F/180C oil until golden brown..
- Done!! Enjoy with your favorite sauce!.
Shrimp Couscous - Fluffy, Light and Flavorful Juicy and inviting pearl-pink shrimp tails with cherry tomatoes served over light and tender couscous is a must on summer menu. Couscous cooks in minutes while you are doing your magic fresh shrimp tails. Make a depression in the center of the flour. Dip shrimp in an egg wash, milk or buttermilk before dredging them in dry flour. A light coat of liquid enables the flour to stick to the shrimp more effectively.