Homemade Shrimp Cutlet Recipe
Crispy Shrimp Cutlets Bursting with Juicy Shrimp Chunks: The Golden Recipe
Once made famous as ‘Lee Young-ja’s Shrimp Burger,’ this dish was a must-try but often involved long waits. This recipe lets you recreate that deliciousness at home! Enjoy these perfectly crispy on the outside, tender and juicy on the inside shrimp cutlets, perfect as a snack for kids or a delightful accompaniment to a cold beer for adults.
Main Ingredients
- Fresh Shrimp 150g (peeled and deveined medium-sized shrimp)
- Onion 1/2 medium-sized
- Black Pepper to taste (freshly ground is recommended for enhanced aroma)
- Cornstarch or Potato Starch 1.5 Tbsp
- Minced Garlic 1 Tbsp
- Lemon Juice 1/2 Tbsp
- Egg 1 large (fresh)
Cooking Instructions
Step 1
Thoroughly peel and devein the fresh shrimp. Dice them into varying sizes to create a delightful texture: chop about 1/3 very finely, cut 1/3 into pieces about half a finger joint long, and leave the remaining 1/3 in pieces about a finger joint long. This variation in size ensures a satisfying bite with every mouthful.
Step 2
In a mixing bowl, combine the prepared shrimp. Add 1 Tbsp of minced garlic to infuse the shrimp with its aromatic flavor. Finely dice about 1/4 of the onion; smaller pieces will integrate better into the patty and cook through evenly.
Step 3
Season generously with freshly ground black pepper. The sharp notes of pepper will cut through any richness and enhance the overall flavor profile of the shrimp.
Step 4
Add 1/2 Tbsp of lemon juice. The lemon juice brightens the flavor of the shrimp and helps to balance any richness, adding a refreshing zest.
Step 5
Incorporate 1.5 Tbsp of starch (cornstarch or potato starch). The starch acts as a binder, helping to hold the patty together, and contributes to a crispier finish when fried.
Step 6
Now, gently mix all the ingredients together until well combined. Use your hands to knead the mixture lightly, being careful not to mash the shrimp too much. Ensure all components are evenly distributed throughout the shrimp mixture.
Step 7
Once the shrimp mixture is ready, let’s prepare the coating. In a separate bowl, beat 1 egg until smooth to create an egg wash. Pour the tempura flour (or all-purpose flour) and breadcrumbs into separate shallow dishes for easy dipping.
Step 8
Take portions of the shrimp mixture and shape them into flat, round patties using your hands. Aim for a size and thickness that you prefer, but avoid making them too thick, which can make it difficult to cook them through evenly.
Step 9
Coat each shrimp patty thoroughly. First, dredge it in the flour, shaking off any excess. Next, dip it completely into the egg wash, allowing any excess to drip off. Finally, coat it generously with breadcrumbs, pressing gently to ensure they adhere well. A good coating of breadcrumbs is key to achieving a wonderfully crisp texture.
Step 10
Shape the breaded patties as desired. For convenient storage, wrap each cutlet individually in plastic wrap and freeze them. These frozen shrimp patties can be a lifesaver for quick meals or unexpected guests. (Store in the freezer for up to 2 weeks).
Step 11
Heat about 2-3 inches of cooking oil in a deep pan or pot to 170-180°C (340-350°F). Carefully place the coated shrimp patties into the hot oil and deep-fry for about 3-4 minutes per side, or until golden brown and cooked through. These delicious shrimp cutlets can be enjoyed simply with your favorite dipping sauce, or used as a fantastic patty for homemade shrimp burgers. They pair wonderfully with chili sauce, tartar sauce, or any condiment you love!
