Ebi Katsu

Instructions

1. Prepare the prawns
   Pat the peeled and deveined prawns dry with paper towels. Season them with salt and white pepper. With a sharp knife, make shallow cuts along the belly side of each prawn to help them straighten out when cooking.
2. Shape the prawns
   For each prawn, press it flat on a cutting board with your palm to straighten it. Place two prawns side by side with their tails pointing in opposite directions, slightly overlapping in the middle. This creates one Ebi Katsu piece. Repeat with remaining prawns to make 8 pieces total.
3. Coat the patties
   Set up three shallow bowls: one with potato starch, one with beaten eggs, and one with panko breadcrumbs. Dredge each prawn patty in the starch, shaking off excess. Dip into the beaten egg, then thoroughly coat with panko, pressing gently to adhere.
4. Heat the oil
   In a deep, heavy-bottomed pan, heat vegetable oil to 170°C (340°F). Test the temperature by dropping a piece of panko into the oil - it should sizzle immediately and float to the surface.
5. Fry the Ebi Katsu
   Carefully place 2-3 coated patties into the hot oil at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes until golden brown and crispy, turning once halfway through. The prawns should be opaque and cooked through.
6. Drain excess oil
   Remove the fried Ebi Katsu with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. Keep warm while frying the remaining batches.
7. Plate and serve
   Arrange shredded cabbage on serving plates. Place the Ebi Katsu on top or alongside. Drizzle with tonkatsu sauce and Japanese mayonnaise if desired. Serve immediately with lemon wedges on the side.