Ebi fry sando
The ebi fry sando brings together three textures that sell the dish at first glance: soft bread, tender shrimp and extra-crispy panko.
Instructions
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Assemble the sandwiches
Slice the cabbage very finely and pat it dry if it's wet. Spread the bread with a thin layer of butter, then prepare the Kewpie and tonkatsu sauce separately.
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Fry the ebi fry ⏱ 3 min 30 sec
Put the Ebi Fry straight from the freezer into oil at 180°C, in small batches, until the panko is deep golden and the center piping hot.
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Drain properly
Move the shrimp to a rack and let the oil drain off. Don't cover them or set them on paper while they're very hot.
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Plate up
Layer cabbage, Kewpie, three ebi fry each and tonkatsu sauce between the bread slices. Press very lightly, without crushing the crust.
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Slice and serve
Cut each sandwich in two with a serrated knife and serve immediately, while the panko is crispy and the bread soft.
Good to know
The oil needs to come back to 180°C between batches. Otherwise the crust soaks up grease. The butter forms a thin barrier that protects the bread from the sauce. The product contains crustaceans and gluten, and Kewpie contains egg.
Frequently asked questions
What is an ebi fry sando?
It is a Japanese sandwich with panko shrimp between slices of soft white bread. It brings together three textures, soft bread, tender shrimp and extra-crispy panko, with cabbage and Kewpie.
Why does the oil need to be 180°C between batches?
So the crust does not soak up grease. Fry the Ebi Fry straight from frozen in small batches and let the oil come back to 180°C before the next batch.
How do I stop the bread from going soggy?
Spread the slices with a thin layer of softened butter, about 20 g for 8 slices. The butter forms a barrier that protects the bread from the tonkatsu sauce and the Kewpie.
How many shrimp go in an ebi fry sando?
Three Ebi Fry per sandwich, from 12 pieces for 4 servings. Layer them with cabbage, Kewpie and tonkatsu sauce, then press lightly so you do not crush the crust.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Ebi fry sando
Ebi fry sando
The ebi fry sando brings together three textures that sell the dish at first glance: soft bread, tender shrimp and extra-crispy panko.
Notes
The oil needs to come back to 180°C between batches. Otherwise the crust soaks up grease. The butter forms a thin barrier that protects the bread from the sauce. The product contains crustaceans and gluten, and Kewpie contains egg.
