Arkansas Fresh Bakery high - quality challah buns from Argenta Market. This is the bakery that many of the best burger places are buying from as well. I may not be a classically trained chef, but I try to cook like one some days. Using fresh, sustainable seafood form the proper sources, and buying good quality, locally made ingredients.
recipe that got the ball rolling on this included cornstarch, flour, and bread crumbs. I wanted something more pure and simple and all shrimp, so I skipped all that. I also didn't want to add yellow mustard to my sauce, so I found another recipe here that did not use the mustard. So our katsu is equal parts mayo, ketchup, and worcestershire. Also, that recipe talked about how the Ebi Katsu burger was one of McDonald's greatest sellers in Japan.
- 1 pound of 16 - 20 count Gulf shrimp
- 1 tsp. red curry paste
- 2 challah buns from Arkansas Fresh Bakery
- 1 tsp. mayonnaise
- 1 tsp. ketchup
- 1 tsp. worcestershire
- cilantro for garnish
- Peel, devein, & chop shrimp into a paste.
- Add the curry paste, mix, and form into 2 patties.
- Refrigerate for 30 minutes.
- Make the katsu sauce with mayo, ketchup, and worcestershire. Adjust as needed.
- Toast the buns. Cook the shrimp patties about 5 - 6 minutes per side over medium high heat.
- Assemble, add sauce, and top with cilantro.