SHRIMP KATSU RICE BURGER RECIPE BY TASTY
Here's what you need: shrimp, tofu, mayonnaise, salt, pepper, eggs, flour, panko bread crumb, oil, cooked rice, sesame oil, green leaf lettuce, hard-boiled egg, mayonnaise, pickle, onion
Provided by Saki Yamada
Categories Lunch
Yield 2 Servings
Number Of Ingredients 16
Steps:
- Roughly chop half of shrimp and finely chop the rest until it becomes a paste.
- Place the shrimp and tofu in a medium bowl and break up with a spatula. Add the mayonnaise, salt, and pepper. Mix well.
- Using your hands, form the shrimp mixture into 2 patties.
- Place the flour, eggs, and panko in 3 separate medium bowls. Dredge the shrimp patties in the flour, then egg, then panko bread crumbs.
- Heat the oil in a large pot until it reaches 350°F (180°C). Fry the shrimp patties until golden brown, then drain on paper towels.
- Line a ramekin with plastic wrap, and mold a quarter of the rice into a patty. Repeat with the remaining rice to make 4 "buns".
- In a medium nonstick skillet over medium-high heat, heat a splash of sesame oil, then add the rice buns. Cook, flipping once, until the outside is crispy.
- Make the tartar sauce: In a small bowl, combine the boiled egg, mayonnaise, pickles, and onions.
- Assemble the burgers: start with the rice "bun," then add the green leaf lettuce, shrimp katsu burger, a dollop of tartar sauce, and top with another rice "bun."
- Nutrition Calories: 3339 Fat: 284 grams Carbs: 161 grams Fiber: 4 grams Sugars: 43 grams Protein: 43 grams
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 43 grams, Fat 52 grams, Fiber 1 gram, Protein 28 grams, Sugar 2 grams
SHRIMP TEMPURA RICE BURGER RECIPE BY TASTY
Here's what you need: egg, flour, cold water, flour, shrimps, oil, mayonnaise, ketchup, honey, white vinegar, rice, sesame oil, green leaf lettuce
Provided by Daiki Nakagawa
Categories Dinner
Yield 3 servings
Number Of Ingredients 13
Steps:
- Whisk the egg in a small bowl. Add 120 grams (1 cup) of flour and water. Whisk to combine. Cover with plastic wrap and transfer to the refrigerator.
- Add flour to a shallow dish. Dip each shrimp in the flour, shaking off any excess.
- Dip the floured shrimp into the batter.
- Heat oil in a pot to 350°F (180˚C).
- Fry the shrimp until they float to the top and become golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
- For the mayonnaise sauce, combine mayonnaise, ketchup, honey, and vinegar.
- Line a ramekin with plastic wrap, and mold ¼ of the rice into a patty. Repeat until you have 6 rice "buns."
- Heat a pan over medium-high heat and add a splash of sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
- Top the rice "bun" with a piece of green leaf lettuce, fried shrimps, mayonnaise sauce, and top with another rice "bun." Repeat with remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 604 calories, Carbohydrate 60 grams, Fat 32 grams, Fiber 1 gram, Protein 15 grams, Sugar 4 grams
SOUTH CAROLINA SHRIMP BURGERS
Note: If buying shell-on shrimp, get about 1 1/2 pounds. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From "Cook's Country Eats Local," by America's Test Kitchen.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
- For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
- Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
- Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.
Nutrition Facts : Calories 427.3, Fat 15, SaturatedFat 2.3, Cholesterol 179.1, Sodium 1408.3, Carbohydrate 44.1, Fiber 2.8, Sugar 4.9, Protein 27.6
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