How to Cook Delicious Fluffy Light Shrimp Cutlets

Fluffy Light Shrimp Cutlets. Fluffy Light Shrimp Cutlets step by step. Put the defrosted and well dried frozen shrimp in a food processor and process. When it reaches a paste-like consistency as shown in the photo, transfer to a bowl.

Fluffy Light Shrimp Cutlets My children don't like shrimp. But if I make these shrimp cutlets, they gobble them up!!! Mix the whole egg, milk, butter, and egg yolks. You can have Fluffy Light Shrimp Cutlets using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Fluffy Light Shrimp Cutlets

1. Prepare 280 of to 300 grams Frozen peeled shrimp.
2. It's 2 of Hanpen.
3. It's 1 tbsp of Mayonnaise.
4. It's 1 dash of Salt and pepper.
5. Prepare 1 of Vegetable oil.
6. Prepare 1 of Flour, beaten egg, panko.

Ebi katsu - shrimp cutlet is a Japanese cutlet dish with minced shrimp. It is made from roughly chopped shrimp paste which is coated with panko (flaky breadcrumbs) and deep-fried. Outside is crispy and inside is juicy shrimp, you can enjoy plenty of seafood flavors. If you like seafood, you will love Ebi katsu - shrimp cutlet.

Fluffy Light Shrimp Cutlets instructions

1. Put the defrosted and well dried frozen shrimp in a food processor and process..
2. When it reaches a paste-like consistency as shown in the photo, transfer to a bowl. No need to wash out the food processor bowl yet!.
3. Rip the hanpen with your hands, and process in the food processor..
4. When it's smooth, transfer to the bowl with the shrimp..
5. Add the mayonnaise, salt, and pepper to the bowl, and mix everything together with a rubber spatula..
6. Mix until smooth..
7. The mixture is sticky, so spread vegetable on your hands before forming into balls..
8. Dip in flour, beaten egg, and panko and neaten the patties..
9. Deep fry in 360F/180C oil until golden brown..
10. Done!! Enjoy with your favorite sauce!.

Shrimp Couscous - Fluffy, Light and Flavorful Juicy and inviting pearl-pink shrimp tails with cherry tomatoes served over light and tender couscous is a must on summer menu. Couscous cooks in minutes while you are doing your magic fresh shrimp tails. Make a depression in the center of the flour. Dip shrimp in an egg wash, milk or buttermilk before dredging them in dry flour. A light coat of liquid enables the flour to stick to the shrimp more effectively.