Copycat Wagamama Ebi Katsu Recipe
Crispy panko-crusted shrimp patties with a tangy chili-garlic dipping sauce recreate Wagamama's famous Ebi Katsu at home with perfect crunch and tender seafood center.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">400g raw peeled shrimp, deveined</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">1/2 tsp white pepper</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">1 egg</li><li class="ingredients-single-item">1 tbsp cornstarch (cornflour)</li><li class="ingredients-single-item">2 tbsp fresh chives, finely chopped</li><li class="ingredients-single-item">100g plain flour</li><li class="ingredients-single-item">2 eggs, beaten</li><li class="ingredients-single-item">200g panko breadcrumbs</li><li class="ingredients-single-item">Vegetable oil for frying</li><li class="ingredients-single-item">For the chili garlic sauce:</li><li class="ingredients-single-item">4 tbsp tomato ketchup</li><li class="ingredients-single-item">2 tbsp mayonnaise</li><li class="ingredients-single-item">1 tbsp sriracha sauce (or chili garlic sauce)</li><li class="ingredients-single-item">1 tsp honey</li><li class="ingredients-single-item">1 tsp rice vinegar</li><li class="ingredients-single-item">1/2 tsp garlic powder</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Deep frying thermometer</li><li class="equipment-single-item">Heavy-bottomed saucepan or deep fryer</li><li class="equipment-single-item">Slotted spoon</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Pat the shrimp completely dry with paper towels - this is crucial for achieving the right texture in your patties. Place the dried shrimp in a food processor and pulse 8-10 times until coarsely chopped but not completely pureed. You want some texture to remain for an authentic mouthfeel.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the chopped shrimp to a mixing bowl and add salt, white pepper, rice vinegar, egg, cornstarch, and chives. Mix thoroughly until the mixture becomes slightly sticky and holds together. This binding is important - the egg protein and cornstarch will create structure when heated, while the rice vinegar adds flavor and helps tenderize.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the mixture into 8 equal portions (about 60-70g each). With slightly damp hands to prevent sticking, shape each portion into a flat oval patty about 1cm thick. Place on a parchment-lined tray and refrigerate for 15 minutes to firm up, which will make the breading process easier and help maintain their shape during frying.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the patties chill, prepare your breading station. Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. For the crispiest results, make sure these ingredients remain separate and don't become too wet during the breading process.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Working one at a time, coat each shrimp patty first in flour (shaking off excess), then dip in beaten egg, and finally press gently into the panko breadcrumbs, ensuring an even coating all around. The flour creates a dry surface for the egg to adhere to, and the egg acts as glue for the panko, creating that signature Wagamama crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour vegetable oil into a heavy-bottomed saucepan or deep fryer to a depth of at least 5cm. Heat to 170°C - using a thermometer is highly recommended for consistent results. The correct temperature ensures the coating crisps perfectly while allowing the interior to cook through without becoming tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully lower 2-3 patties into the hot oil (don't overcrowd the pan as this will drop the oil temperature). Fry for about 2-3 minutes until golden brown and crispy, turning halfway through cooking. The patties will float when done. Transfer to a wire rack lined with paper towels to drain excess oil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the chili garlic sauce, whisk together all sauce ingredients in a small bowl until smooth. Adjust the sriracha amount to your preferred spice level. The combination of acid from the vinegar, sweetness from the honey, and heat from the sriracha creates a balanced dipping sauce that complements the fried patties perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve the Ebi Katsu immediately while hot and crispy. For the authentic Wagamama experience, arrange on a plate with the sauce in a small dipping bowl alongside, and garnish with a wedge of lime and fresh greens. The contrast between the crunchy coating and juicy shrimp interior is what makes this dish special.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How do I achieve the perfect crispy coating for shrimp patties without them becoming greasy?
Maintain oil at a consistent 170°C using a thermometer, as too low will make patties absorb oil and too high will burn the outside. Ensure panko coating is evenly pressed on, don't overcrowd the pan, and rest fried patties on paper towels over a wire rack to drain excess oil properly.
Can I bake or air fry these shrimp katsu patties instead of deep frying?
Yes! For a healthier version, spray breaded patties with oil and bake at 200°C for 15-20 minutes, turning halfway. Air fry at a similar temperature for 8-10 minutes. While not providing the same even crispiness as deep-frying, these methods still yield delicious results with significantly less oil.
What's the best way to prepare shrimp for homemade Japanese katsu patties?
Use thoroughly dried, raw shrimp (never pre-cooked) and pulse in a food processor until coarsely chopped but not pureed. Maintaining some texture is crucial for authentic mouthfeel. The binding mixture of egg and cornstarch creates the perfect cohesion, while still preserving the shrimp's natural sweetness.
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