Crispy Teriyaki Shrimp Cutlet
Enjoy a perfect crunch with this easy air-fried shrimp paste cutlet. Served with shredded cabbage and a glossy, savory-sweet homemade teriyaki sauce.
This simple dish transforms shrimp paste into a satisfying, crispy cutlet that rivals traditional katsu. By using an air fryer, you achieve a golden, crunchy exterior while keeping the center succulent. Finished with a classic teriyaki glaze, it is a quick and nutritious meal perfect for busy weeknights.
Ingredients
- 200 g shrimp paste
- 1 egg
- 100 g breadcrumbs
- 1 tbsp cooking wine
- 1 tsp cornstarch
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 3 tbsp water
- 1 cup shredded cabbage
- 1 bowl cooked rice
- 1 tsp toasted white sesame seeds
Instructions
- 1Egg wash coating
Take the shrimp paste cutlet and dip it into a bowl of whisked raw egg, ensuring it is thoroughly coated on all sides. This egg wash acts as a binder, allowing the breadcrumbs to adhere properly for a crispy exterior.
Tip: Ensure the shrimp paste is completely covered in egg wash, including the sides, for an even breadcrumb coating. - 2Bread the shrimp paste
Transfer the egg-coated shrimp paste to a plate filled with breadcrumbs. Press down firmly on the cutlet to ensure the breadcrumbs form a dense, even layer over the entire surface.
Tip: Press firmly on the breadcrumbs to create a nice, thick crust that will crisp up perfectly in the air fryer. - 3Air fry the cutlet
Place the breaded shrimp paste cutlet into the air fryer basket lined with parchment paper. Cook at 200°C (400°F) for 25 minutes until the exterior is golden brown and crispy.
Tip: Lining the air fryer basket with parchment paper makes cleanup much easier. - 4Prepare teriyaki sauce base
Combine cooking wine, cornstarch, dark soy sauce, oyster sauce, honey, and water in a pan. Mix these ingredients thoroughly to form the base of your universal teriyaki sauce.
Tip: Whisk the cornstarch into the liquid until fully dissolved to prevent lumps in the sauce. - 5Cook the teriyaki sauce
Place the pan over medium heat and stir the mixture continuously. Continue stirring until the sauce begins to bubble and thickens into a glossy, rich consistency.
Tip: Keep the sauce moving to ensure the cornstarch thickens evenly without burning at the bottom.
