Prawn katsu sando
Waitrose and Partners

Prawn katsu sando

Japanese-style sandwiches made with fried prawn katsu patties in toasted white bread.

1 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseLunch
  • Prepare30 mins
  • Cook5 mins
  • Total time35 mins

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  • 3 British Blacktail Medium Free Range Eggs
  • 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 thck 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 when made using specific products in recipe


3,488kJ/ 834kcals



Saturated Fat












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