Prawn Katsu Sando
Crispy, golden panko crumbed prawns sandwiched between fluffy slices of milk bread and a spicy cabbage salad. This is one of our all-time favourite dishes and is absolutely delicious. The secret to getting that bouncy prawn texture is by adding fish balls and blended prawns to the mixture.
It tastes SO DAMN GOOD with our Vietnamese Chilli Sauce, added Kewpie mayo and Tonkatsu sauce that you’ll never order this out again! You can also replace the prawns with chicken or pork if you prefer but don’t skip on the sauces. I know you will absolutely love this one.
Serves: 2
INGREDIENTS
Prawn Patty
- 220 gr defrosted prawns - 150 grams blended and 70 grams diced
- 60 gr fish balls
- 2 sprigs finely diced spring onions
- 1 tsp salt
- Pinch white pepper
- 1 egg white whisked
Coating & frying
- 30 grams panko crumbs
- Vegetable oil for fying
Cabbage salad
- 60 grams finely shredded red cabbage
- Kewpie mayo
- 1 tbsp Curious Elephant Vietnamese Chilli Sauce
Bread
- Good quality butter
- Japanese milk bread
- Bulldog Tonkatsu sauce
PREPERATION
- Blend 150 grams of prawns and all of the fish balls into a fine paste in your food processor. Combine the paste with the remaining chopped prawns, cornflour, oil salt, egg white, white pepper diced spring onions and mix until combined
- Form each patty around 1.5cm thick in a square shape
- Coat each pattie in panko crumbs
- Heat pan to medium to high heat, add oil to pan, enough to shallow fry
- Fry on each side for around 2 minutes each and flipping over ensuring it doesn’t burn. Once cooked, remove from the pan and drain on a paper towel and season with salt
- Using a fresh clean pan, heat the pan to medium heat. Generously slather both sides of bread with butter and fry on the pan until the bread golden brown on both sides, keep aside to assemble later
- In small bowl, combine shredded cabbage, Vietnamese Chilli sauce, Kewpie Mayo and mix until combined
- Generous drizzle of the Tonkatsu sauce over one slice of bread, top with 1 prawn patty followed by an even layer of shredded cabbage. Spread the final slice of bread with more Tonkatsu sauce and then place on the top. Repeat with the remaining sandwich
- Slice the sandwich in half and enjoy!