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海老カツ（はんぺんの海老カツ）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

Hanpen : 1 piece (90g)
むき海老 : 135g
パン粉 : 適量
油 : 適量
(A)片栗粉 : 大さじ2
(A)マヨネーズ : 大さじ1
(A)コショウ : 適量

Time required

30minutes

Procedure

1) prepare the material 00:54
Mash the hanpen with your hands from the top of the bag.
Lightly pat the peeled shrimp with a knife.
2) タネを作る 01:51
ボウルに1と(A)を入れて手でよく混ぜ、お好みの形に成形する。
バットにパン粉を広げ、表面に押し付けながらまぶす。
3) 揚げる 05:16
Put enough oil in a frying pan so that the cutlet is half submerged and heat it.
When the oil reaches 100 degrees, add 2 and fry at 170 degrees.
When it gets a fried color, turn it over, and while rolling it, it's done when both sides get a fried color.

Point

・If using frozen shrimp, thaw it under running water.
・As a guideline, use the same amount to 1.5 times as much shrimp as the hanpen.
・When using large shrimp, remove the back veins.
・Peeled shrimp should not be too small for better texture.
・You can use crab sticks, wiener sausages, and bacon instead of shelled shrimp.
・You can omit the pepper if you like.
・The required amount of potato starch varies depending on the amount of peeled shrimp and water content, so you can add 1 tablespoon at first and see how it goes.
・It takes time to fry if it is a pole type when forming, but if it is flattened such as an oval type, the time will be shortened.
・Bread crumbs that have been used tend to grow moldy, so if you put them in a bag and freeze them, you can reuse them.
・If you have a thermometer, keeping the core temperature above 75 degrees for 1 minute will prevent food poisoning.