Ebi Fry Sando - Breaded Shrimp Sandwich

Preparation

Shrimp

1. Peel the shrimp and remove the vein. Make 3 or 4 small incisions on the belly, then turn them over and press lightly with your fingers to break the nerves so that they remain straight when cooked.

2. Season with salt and pepper.

3. Roll them in flour, dip them in beaten egg, then in breadcrumbs.

4. Fry in oil at 170–180°C until golden and crispy.

Tartare sauce

1. Separate the whites from the yolks of the hard-boiled eggs.

2. Finely chop the hard-boiled egg whites and iburigakko.

3. Mix the egg whites, iburigakko, egg yolks, mayonnaise and ponzu. Season with salt and pepper and lightly crush the yolks while mixing.

Assembly

1. Soften 40g of butter.

2. Toast the bread then spread butter on 4 slices of sandwich bread.

3. Cut 2 large lettuce leaves into thin strips and place them on the bread.

4. Add the breaded shrimp.

5. Drizzle with tartare sauce and cover with the other slice of bread.

6. Cut into portions and add a few drops of yuzu oil.