Shrimp Cutlet Sandwich recipe - ingredients, nutrition and when to eat it
This sandwich layers crispy fried shrimp, cabbage, and sauce between slices of bread.
This sandwich layers crispy fried shrimp, cabbage, and sauce between slices of bread. It is easy yet satisfying for lunch, with a lovely contrast between the crunchy shrimp and crisp cabbage.
Japanese · 25 minutes to cook
Nutrition (per 299g serving): 633.4 kcal · protein 31.5g · carbohydrate 61.1g · fat 28.2g · sodium 1026.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the shrimp thoroughly dry so the coating adheres properly.
Tips: If the oil is not hot enough, the coating will turn soggy. Adjust the temperature so a pinch of breadcrumbs rises to the surface immediately.
Tips: Assemble the sandwich just before eating to keep the bread soft and the fried shrimp crisp.
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Ingredients (1 serving)
- Shrimp — 4 pc
- White sandwich bread — 2 sheet
- Cabbage — 1 handful
- Breadcrumbs — 3 Tbsp
- All-purpose flour — 2 Tbsp
- Egg — 0.5 pc
- Cooking oil — 1 cup
- Mayonnaise — 1 Tbsp
- Tonkatsu sauce — 2 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.3 tsp