1bunchCollard Greensstems trimmed, leaves halved lengthwise and thinly sliced crosswise
2tbsRed Wine Vinegar
Make the Collard Greens Slaw
Combine shredded cabbage, collard greens, feta and chopped green onions in a large bowl.
In a separate bowl whisk together vinegar, salt, pepper, sugar, and olive oil. Pour over the slaw and toss. Refrigerate until ready to serve.
Make the Sandwich
Add half the shrimp to a food processor or blender and blend until it reaches a chunky sticky paste texture. Combine this in a large bowl with the remaining whole shrimp, flour, egg, salt and pepper. Mix until everything is well combined.
Heat oil in a large skillet over medium-high heat or heat deep fryer to 350 degrees.
Spread panko on a large plate.
Scoop half of the shrimp mixture on top of the panko and coat evenly while shaping into a patty.
Setup cooling rack by placing a metal grate over a foil lined baking sheet.
Transfer patties to the skillet, and cook for 2 to 3 minutes on each side, or until fully cooked and golden brown. If using a deep fryer, cook until patty floats (3-5 minutes).
Once cooked allow the patties to cool on the racks
Make the Chili Oil
Reserve a tablespoon of the spice mix in a separate small bowl. Collect about a cup of the cooking grease and add it to the spice mix.
Assemble the Sandwich
Use a brush and paint each patty fully with the chili oil. Using the reserved spice mix sprinkle some more of the spice on the patties.
Top the base bun with slaw, one patty, pickles, sauce and top bun. Enjoy!
Use a combination of pureed/minced and whole shrimp for the patties for a light patty, but with that whole plump shrimp feeling and texture when you bite down into the sandwich
Most Japanese Ebi Katsu Burgers use smaller shrimp for costs but opt for larger ones if you can afford them. The texture will be better.
Fresh or frozen shrimp each work fine, so if you want to cut down on time buy the already peeled frozen and just plan to thaw them out.
Season the shrimp mixture before frying for added flavor
A good slaw is needed to counter the heat and the vinegar helps break up the fat.
Simple mayo or a fancy garlicky and/or herb aioli is a great pairing. You can also just use my versatile roasted red pepper sauce recipeto take the sandwich up an even higher level.
I prefer simple potato buns, but other soft breads sesame and brioche work fine
Use cayenne as liberally or lightly as you prefer.