The ebi burger from McDonald’s came and went too soon. The delicious seafood burger was available for too limited a time, in too small quantities that they often ran out by the time we wanted to get some. (Well, fine, some stores still have it “while supplies last” but we aren’t lucky.) That, or we had to wait for an amount of time that removed the fast out of fast food (um, 20 minutes wait time the last time we tried?!).
Pair this with a beer, and you’re ready to face the early summer.
So while we’re still getting our seafood on for lent season, we decided to make our own version of the ebi burger, though ours has some sriracha, stepping away from McDonald’s Japan theme, because it is one of our favorite condiments so why not. Just note while making it that it is key to chill the shrimp patty before dipping it in the batter and frying so that it doesn’t fall apart.
Serves: 2 people
Active time: 1 hour
Total time: 1 hour
250g shrimp, peeled and deveined
1 tbsp. cornstarch
Salt and pepper, to taste
Oil, for frying
1 cup flour
2 tbsp. cornstarch
1 tsp. baking soda
1 cup cold water
Burger Toppings and Buns
2 burger buns, buttered and toasted
3 tbsp. Japanese mayonnaise
3 tbsp. sriracha
4 pieces butter lettuce
Take shrimp and chop roughly.
Place into a bowl and add cornstarch, salt, and pepper.
Toss together until the shrimp is evenly coated and the mixture begins to come together.
Divide the mixture in half and form into round patties, about 1 inch thick.
Place on a plate or sheet pan and place in the refrigerator for 15 minutes.
Preheat oil to 350F.
For the tempura batter, combine flour, cornstarch, and baking soda in a bowl.
Add in the egg and cold water and stir until well combined.
Remove patties from fridge and dip into the batter until fully coated.
Fry each patty in the heated oil until crisp, about 3 minutes.
Remove from oil and set on a wire rack or paper towel lined plate.
To assemble the sandwiches, divide mayonnaise evenly between both bottom buns.
Place the tempura shrimp patties over the mayonnaise, drizzle, with sriracha, top with lettuce and top half of the buns, then serve.
Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.