Prawn katsu sandwich.
Ingredients
1x Prawn katsu patty, breaded (9 portions from 1/1 gastro tray)
2x Hovis medium white bread, crust trimmed off to order
15g House mayo
10g Julienne white cabbage, must be julienne incredibly fine
3g Sliced shallots
1x 16/20 tiger prawn, shell on & cleaned
Tempura batter
1g Togarashi seasoning
1g Sesame seeds
1x lime cheek
MOP
- To order remove the prawn cats patty from the freezer and place in the fryer at 160c for 7 minutes. Ensure it is at 75c internally and season
- On the hovis sliced white bread start by adding the mayo to both slices, then the cabbage, shallots and prawn katsu patty. Place the 2nd slice of
bread on top and then trim the crusts off and then slice into 3 even slices
- Place the prawn in the tempura batter (same recipe as the aubergine) and fry with extra bits of batter until cooked through and golden brown, season and finish with togarashi and sesame seeds
- Serve on the above plate with a skewer or two in the sandwich to hold it together.
-The sandwich is served with a lime wedge and skin-on fries. Fries are served seperately
Prawn katsu Batch 1/1 gastro.
Ingredients
1938g Peeled prawns (this is 3kg frozen prawns, defrosted and drained)
114g Spring onion
63g Chives
23g Garlic
21g Ginger
9g Chilli flakes
90g Egg white
72g Corn flour
25g Cabbage, julienne
10g Shallots, sliced
400g Panko breadcrumbs
200g Milk
10 eggs
Waiters notes: Fried prawn katsu sandwich served with skin-on fries. Inside the sando there is mayo, cabbage & sliced shallots. The prawn katsu patty contains tiger prawns, garlic, ginger, spring onion and chilli flakes
Allergens: Shellfish, fish, gluten, egg, dairy, sesame