Asparagus and Shrimp Cutlets - Kayanoya USA

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Crispy golden-brown Asparagus and Shrimp Cutlets (Ebi-Katsu) served on a plate, showing a glimpse of green asparagus and plump pink shrimp inside.

Crispy golden-brown Asparagus and Shrimp Cutlets (Ebi-Katsu) served on a plate, showing a glimpse of green asparagus and plump pink shrimp inside.

Asparagus and Shrimp Cutlets Asparagus and Shrimp Cutlets

Plump shrimp and crisp asparagus are brought together by the deep flavor of Vegetable Dashi. This easy cutlet, made simply by coating with panko breadcrumbs, is great for lunchboxes and sandwiches, too.

Plump shrimp and crisp asparagus are brought together by the deep flavor of Vegetable Dashi. This easy cutlet, made simply by coating with panko breadcrumbs, is great for lunchboxes and sandwiches, too.

Cook

30 min

Portions

Makes 6 pieces

Season

Spring

Cuisine

Japanese

Category

Main Course

Difficulty

Easy

Instructions

Step 1

Clean and devein the shrimp, then roughly chop them with a knife.

Step 2

Trim the tough ends off the asparagus and cut into 0.4-inch (1 cm) pieces. Finely chop the onion.

Step 3

In a bowl, combine the ingredients from steps 1 and 2 with [A]. Mix well, shape into 6 round patties, and coat evenly with breadcrumbs.

Step 4

Heat the frying oil to 340°F (170°C). Deep-fry the patties for about 5 minutes until golden brown.

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