Wagamama

Ebi Katsu Recipe

Master how to make authentic Ebi Katsu at home with this quick and easy recipe inspired by Wagamama's famous dish. Learn the secrets to achieving that perfect crispy panko coating while keeping the shrimp tender and juicy. This restaurant-quality recipe takes just minutes to prepare!

Prep

20 mins

Cook

15 mins

Serve

Kcal

320

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 large raw prawns (around 200g), peeled and deveined, tails left on</li><li class="ingredients-single-item">50g plain flour</li><li class="ingredients-single-item">2 large eggs, beaten</li><li class="ingredients-single-item">100g panko breadcrumbs</li><li class="ingredients-single-item">500ml vegetable oil, for deep frying</li><li class="ingredients-single-item">150g Japanese mayonnaise (or regular mayonnaise mixed with 1 tsp rice vinegar)</li><li class="ingredients-single-item">2 tbsp sriracha sauce</li><li class="ingredients-single-item">1 small lettuce, leaves separated</li><li class="ingredients-single-item">1 small cucumber, thinly sliced</li><li class="ingredients-single-item">2 spring onions, finely sliced</li><li class="ingredients-single-item">1 small carrot, julienned</li><li class="ingredients-single-item">2 tbsp pickled ginger (optional)</li><li class="ingredients-single-item">4 tbsp amai sauce (or mix 3 tbsp sweet chilli sauce with 1 tbsp soy sauce)</li><li class="ingredients-single-item">Steamed rice, to serve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Butterfly the prawns by making a deep cut along the back of each prawn (where it's been deveined), being careful not to cut all the way through. Open them up like a book and gently press down to flatten them. This helps the prawns cook evenly and creates a larger surface area for the crispy coating.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Set up your breading station with three separate shallow dishes: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with panko breadcrumbs. This assembly line approach will make the coating process much cleaner and more efficient.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Dredge each flattened prawn first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it into the panko breadcrumbs, making sure both sides are completely covered and the breadcrumbs adhere well. Place the breaded prawns on a plate and refrigerate for 15 minutes to help the coating set.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> While the prawns are chilling, make the spicy mayonnaise by mixing the Japanese mayonnaise with the sriracha sauce. Adjust the amount of sriracha according to your heat preference. Set aside in a small serving bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Heat the vegetable oil in a deep, heavy-bottomed pan or wok to 180°C. If you don't have a thermometer, test the oil by dropping in a few breadcrumbs – they should sizzle and float to the surface immediately when the oil is ready. Ensure you have at least 5cm depth of oil for proper frying.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Carefully lower 2-3 breaded prawns into the hot oil at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until they're golden brown and crispy. The prawns cook quickly, so keep a close eye on them to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Remove the fried prawns with a slotted spoon and place them on a plate lined with kitchen paper to absorb excess oil. Continue until all prawns are cooked. Allow them to rest for 1-2 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Arrange the lettuce leaves on serving plates and top with the cucumber slices, julienned carrot, and spring onions. Place the hot ebi katsu on top of the vegetables and drizzle with the amai sauce. Add a dollop of the spicy mayonnaise on the side and garnish with pickled ginger if using. Serve immediately with steamed rice while the prawns are still hot and crispy.</li></ol>

FAQ for

Ebi Katsu Recipe

What ingredients are used in Ebi Katsu (Japanese Prawn Katsu)?

Ebi Katsu requires large raw prawns, plain flour, eggs, panko breadcrumbs, vegetable oil, Japanese mayonnaise, sriracha sauce, lettuce, cucumber, spring onions, carrot, and amai sauce (or sweet chilli sauce mixed with soy sauce). Optional ingredients include pickled ginger.

How to cook Ebi Katsu (Japanese Prawn Katsu) at home?

Learn how to cook Ebi Katsu (Japanese Prawn Katsu) by butterflying prawns, coating them in flour, egg and panko breadcrumbs, then deep-frying until golden and crispy. Serve with a spicy mayo sauce, fresh vegetables and amai sauce for an authentic Japanese experience that's surprisingly achievable at home.

What's the perfect temperature for frying prawns in this Japanese katsu recipe?

The ideal temperature for frying prawns in this katsu recipe is 180°C. If you don't have a thermometer, test the oil by dropping in a few breadcrumbs – they should sizzle and float immediately when the oil is ready for frying the panko-coated prawns.

Can I use frozen prawns for making Japanese-style prawn katsu?

Yes, you can use frozen prawns, but ensure they're completely thawed and patted dry before butterflying and coating. Fresh prawns provide the best texture and flavour, but properly thawed frozen prawns will still create a delicious crispy katsu when breaded and fried correctly.

What's the difference between Japanese mayonnaise and regular mayonnaise for katsu dishes?

Japanese mayonnaise is richer, creamier and slightly tangier than regular mayonnaise, as it's made with only egg yolks and rice vinegar. For this prawn katsu recipe, you can substitute regular mayonnaise mixed with 1 teaspoon of rice vinegar if Japanese mayonnaise isn't available.

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 is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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    "8 large raw prawns (around 200g), peeled and deveined, tails left on",
    "50g plain flour",
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    "100g panko breadcrumbs",
    "500ml vegetable oil, for deep frying",
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      "text": "Butterfly the prawns by making a deep cut along the back of each prawn (where it's been deveined), being careful not to cut all the way through. Open them up like a book and gently press down to flatten them. This helps the prawns cook evenly and creates a larger surface area for the crispy coating."
    },
    {
      "@type": "HowToStep",
      "name": "Set up breading station",
      "text": "Set up your breading station with three separate shallow dishes: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with panko breadcrumbs. This assembly line approach will make the coating process much cleaner and more efficient."
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    {
      "@type": "HowToStep",
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      "text": "Dredge each flattened prawn first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it into the panko breadcrumbs, making sure both sides are completely covered and the breadcrumbs adhere well. Place the breaded prawns on a plate and refrigerate for 15 minutes to help the coating set."
    },
    {
      "@type": "HowToStep",
      "name": "Make spicy mayo",
      "text": "While the prawns are chilling, make the spicy mayonnaise by mixing the Japanese mayonnaise with the sriracha sauce. Adjust the amount of sriracha according to your heat preference. Set aside in a small serving bowl."
    },
    {
      "@type": "HowToStep",
      "name": "Heat oil",
      "text": "Heat the vegetable oil in a deep, heavy-bottomed pan or wok to 180°C. If you don't have a thermometer, test the oil by dropping in a few breadcrumbs – they should sizzle and float to the surface immediately when the oil is ready. Ensure you have at least 5cm depth of oil for proper frying."
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    {
      "@type": "HowToStep",
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      "text": "Carefully lower 2-3 breaded prawns into the hot oil at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until they're golden brown and crispy. The prawns cook quickly, so keep a close eye on them to prevent burning."
    },
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      "@type": "HowToStep",
      "name": "Drain and rest",
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      "name": "Assemble and serve",
      "text": "Arrange the lettuce leaves on serving plates and top with the cucumber slices, julienned carrot, and spring onions. Place the hot ebi katsu on top of the vegetables and drizzle with the amai sauce. Add a dollop of the spicy mayonnaise on the side and garnish with pickled ginger if using. Serve immediately with steamed rice while the prawns are still hot and crispy."
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      "@type": "Review",
      "author": "Akira Tanaka",
      "datePublished": "2023-06-28",
      "reviewBody": "This ebi katsu recipe is as good as what I've had in restaurants! The panko coating stayed perfectly crispy and the spicy mayo was the perfect accompaniment. Will definitely make again!",
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    {
      "@type": "Review",
      "author": "Maria Gonzalez",
      "datePublished": "2023-07-12",
      "reviewBody": "My family loved this recipe! The instructions for butterflying the prawns were so clear and it made such a difference to the final dish. The balance of flavors with the sauces was perfect.",
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      "datePublished": "2023-08-03",
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      "author": "Priya Patel",
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      "reviewBody": "Tried this for a dinner party and it was a hit! The presentation with all the colorful vegetables made it look so impressive. The sriracha mayo adds just the right amount of heat.",
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      "author": "Antoine Dubois",
      "datePublished": "2023-09-05",
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Wagamama

Ebi Katsu Recipe

Master how to make authentic Ebi Katsu at home with this quick and easy recipe inspired by Wagamama's famous dish. Learn the secrets to achieving that perfect crispy panko coating while keeping the shrimp tender and juicy. This restaurant-quality recipe takes just minutes to prepare!

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Ebi Katsu (Japanese Prawn Katsu)?

How to cook Ebi Katsu (Japanese Prawn Katsu) at home?

What's the perfect temperature for frying prawns in this Japanese katsu recipe?

Can I use frozen prawns for making Japanese-style prawn katsu?

What's the difference between Japanese mayonnaise and regular mayonnaise for katsu dishes?