Shirimp Cutlet Burger
prep & cook time 40 minutes
※Consume within 3 days after delivery.
・Frying pan×２
・Pot
・Strainer
・Bowls or dishes etc.
・Cooking tray or plate etc.
・Draining net
・Paper towel
👉 Ingredients marked with ※ are not provided in the kit. Please prepare them at home.
👉 The prep & cook time is an estimation. It will differ based on circumstance.
[Ingredients]
・ Shrimp
・ Hanpen
・ Cabbage
・ Onion
・ Pickles
・ Breadcrumb
・ Potato starch mix
・ Tartar sauce mix
・ Egg
・ Butter
・ Buns
※ Oil
※ Salt
※ Pepper
[Tips]
👉To remove the dark vein in the center of the shrimp's back, hold the shrimp with its side facing you. Bend it back slightly and insert a toothpick into the second or third segment from the head. Insert the toothpick about 3mm deep, gently pull the toothpick toward you, until the black vein comes out. Carefully lift and remove it.
👉When coating the patty with breadcrumbs, first spread half a bag of breadcrumbs onto a tray or similar surface, then place the shaped patty on top. Next, sprinkle the remaining breadcrumbs over it and gently press to ensure an even and clean coating.
👉When assembling, place the shrimp cutlet on top of a bed of cabbage will help to prevent it from falling apart. However, feel free to arrange the ingredients in any order you prefer.
👉We recommend freezing the shrimp and buns, if you don't plan on eating them immediately. The buns do not contain preservatives, leaving them at room temperature for an extended period may cause mold to develop. When frozen, make sure to move the shrimp from the freezer to the refrigerator at least 5 to 6 hours before cooking to allow them to thaw. The buns should be taken out of the freezer 30 minutes to 1 hour before cooking and left at room temperature (5°C–15°C) to thaw naturally.
👉When coating the patty with breadcrumbs, first spread half a bag of breadcrumbs onto a tray or similar surface, then place the shaped patty on top. Next, sprinkle the remaining breadcrumbs over it and gently press to ensure an even and clean coating.
👉When assembling, place the shrimp cutlet on top of a bed of cabbage will help to prevent it from falling apart. However, feel free to arrange the ingredients in any order you prefer.
👉We recommend freezing the shrimp and buns, if you don't plan on eating them immediately. The buns do not contain preservatives, leaving them at room temperature for an extended period may cause mold to develop. When frozen, make sure to move the shrimp from the freezer to the refrigerator at least 5 to 6 hours before cooking to allow them to thaw. The buns should be taken out of the freezer 30 minutes to 1 hour before cooking and left at room temperature (5°C–15°C) to thaw naturally.
【1 Preparation 8 minutes】
Bring a pot of water to a boil, ensuring there is enough water to fully submerge eggs. While waiting for the water to boil, finely chop the onion and divide it into two portions-one for the shrimp cutlets and one for tartar sauce. Place half of the onion (for tartar sauce) in a bowl, add about 1/4 teaspoon of salt, and massage it in. Let sit for about 10 minutes. Heat a frying pan over medium heat, add about 1/2 teaspoon of oil, and sauté the remaining onion (for the shrimp cutlets) until softened. Transfer to a plate and let cool. Once the water is boiling, carefully place an egg (2 eggs for 4 servings) taken directly from the refrigerator into the pot using a ladle. Maintain a gentle simmer and boil over medium heat for about 9 minutes.
【2 Preparation 10 minutes】
While boiling the eggs, finely chop pickles. Shred cabbage, soak it in water for about 5 minutes, then drain using a strainer and remove excess moisture. Mash the hanpen in its bag with your hands until it becomes as fine as possible. If the shrimp has a dark vein, remove it using a toothpick, sprinkle with a little salt, rub it in, rinse with water, and drain using a strainer. Pat dry thoroughly with a paper towel. Cut half of the shrimp into large chunks, and finely mince the remaining half by chopping with a knife. In a bowl, combine the hanpen, shrimp, and slightly cooled sautéed onion (for the shrimp cutlet). Add the potato starch mix, salt, and a little pepper. Mix well using a spoon. Once eggs are boiled, transfer them to cold water to cool.
【3 Preparation 4 minutes】
Wet your hands with water and take half of the mixture prepared in【2】(for 4 servings, divide into 1/4 portions each). Shape them to match the size of the buns. Place breadcrumb in a tray and coat each patty thoroughly, ensuring they are evenly covered.
【4 Making the Tartar Sauce 4 minutes】
Peel chilled boiled eggs and finely chop the egg whites. Squeeze out excess moisture from the salted onionand lightly drain the pickles. In a bowl, combine the chopped egg whites, drained onion, pickles, egg yolks, and tartar sauce mix. Mash the yolks while mixing well. Season with salt and pepper to taste.
【5 Pan-Frying 12 minutes】
Pour oil into a frying pan to a depth of about 1 cm and place over medium heat. Once the oil reaches around 170°C (when breadcrumbs sizzle and scatter without browning), add the breaded shrimp patties from Step【3】. Without touching, pan-fry patties for about 3 minutes. Once they start turning golden brown, flip them and cook the other side for another 2–3 minutes. Watch carefully to prevent burning. Flip as needed to ensure even cooking. While frying the patties, prepare the buns. In a separate pan, melt butter over medium heat. Slice the buns horizontally. Once the butter melts, place the buns cut sides down and toast until lightly browned, then remove from pan.👉 Toast the buns while frying the patties to make sure both are served hot.
👉 If using only one pan, toast the buns before frying the patties.
