McDonald's Ebi Burger might be a seasonal treatfrom the fast-food giant, but that doesn't mean you can't make one at home!
This recipe is very simple, made just as you would a normal katsu burger. Just note while making it that it is key to chill the shrimp patty before dipping it in the batter and frying it so that it doesn’t fall apart. The rest of the dish is just piling on everything into the burger. No special sauces needed to make from scratch!
Our version of the burger slightly steps away from McDonald’s Japan theme. We add Sriracha, one of our favorite condiments, for a nice tangy spice that works well with the seafood patty and the creamy Japanese mayo.
- 250g shrimp, peeled and deveined
- 1 tbsp cornstarch
- salt and pepper, to taste
- neutral oil, for frying
- 1 cup flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 egg
- 1 cup cold water
Burger Toppings and Buns
- 2 burger buns, buttered and toasted
- 3 tbsp Japanese mayonnaise
- 3 tbsp Sriracha
- 4 pcs butter lettuce
Take shrimp and chop roughly. Place in a bowl and add cornstarch, salt, and pepper.
Toss together until the shrimp is evenly coated and the mixture is well combined.
Divide the mixture in half and form into round patties, about 1 inch thick.
Place on a plate or sheet pan and let cool in the fridge for 15 mins.
Preheat oil to 350°F.
For the tempura batter, combine flour, cornstarch, and baking soda in a bowl.
Add in the egg and cold water and stir until well combined.
Remove patties from the fridge and dip into the batter until fully coated.
Fry each patty in the heated oil until crisp, about 3 mins.
- Remove from oil and let cool on a wire rack or paper towel-lined plate.
To assemble the sandwiches, divide mayonnaise evenly between both bottom buns. Place tempura shrimp patties over the mayonnaise.
Drizzle with sriracha, then top with lettuce and top half of the buns. Serve.