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Prawn katsu sando
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3 British Blacktail Medium Free Range Eggs
4½ tbsp Yo! Creamy Japanese Mayo
¼ small onion, finely chopped
60g gherkins, finely chopped
1 tsp English mustard
220g Cooked Extra Large King Prawns
10g fresh ginger, peeled and grated
1 clove garlic, peeled and grated
35g Cooks’ Ingredients Panko Breadcrumbs
100ml sunflower oil, for frying
60g iceberg lettuce, finely shredded
4 slices thick sliced white bread
1. To make the tartare sauce, hard boil 2 of the eggs for 9 minutes. Cool and peel, then finely chop and mix with 3 tbsp mayo, the chopped onion, gherkins, mustard and a pinch of salt and pepper.
2. For the prawn katsu, in a food processor whizz just over half the prawns with the ginger, garlic, 1½ tbsp mayo and a pinch of salt and pepper until smooth. Tip into a small bowl. Cut the remaining prawns in half, add to the bowl and mix. Divide the mixture in half and shape to make 2 patties.
3. Beat the remaining egg and pour onto a plate. Put the panko crumbs on another plate. Dip each patty in egg and then in crumbs to evenly coat. Heat the oil in a deep frying pan (test the temperature with a small pinch of crumbs – if they float on the surface and spread slowly, it’s warm enough to fry). Gently drop the patties into the oil and fry for 2-3 minutes on each side until golden and crisp all over. Remove and drain on a wire rack.
4. Toast the bread. Layer the tartare sauce, prawn katsu and lettuce on 2 slices and top with the other slices, then cut the sandwiches in half and serve immediately.
Typical values per serving:
This recipe was first published in July 2020.