Ebi Cream Katsu 🦐 This golden-fried shrimp cutlet is perfectly paired with a savory white sauce. Crunchy and golden outside, soft and juicy on the inside 😋  INGREDIENTS: Shrimp Patty: - 1 kg shrimp, peeled and deveined - 1 tbsp of paprika - 1 tbsp of garlic powder - 1 egg whites (for binding) - 2 tbsp cornstarch For Breading: - Flour - Egg - Panko Shrimp Stock: - Shrimp Heads - Onion Leeks - Kombu Kelp - Shiitake Mushrooms - Water to Cover Sauce: - 1 large onion, chopped - 6 cloves garlic, chopped - Shrimp stock - 4 Japanese white stew cube - Heavy Cream - Mentaiko - Salt and Pepper to Taste INSTRUCTIONS:  - Peel and devein shrimp, and set aside the heads for later use. Place the peeled shrimp on a chopping board and mince using a knife until it forms a paste-like consistency. - Into a bowl, place your minced shrimp and add salt, pepper, garlic powder, and paprika and combine well. Set aside in the fridge while you make your stock and sauce. - In a pan on medium, add the shrimp heads you set aside and saute them to extract the flavor. add your onion leeks, kombu kelp, shiitake mushrooms and water. Boil and stir the mixture to combine flavors and cover and let it simmer for 15-20 mins. Strain the liquid and set aside. - in a hot pan, add chopped garlic and onions along with your shrimp stock. Add your Japanese white stew cubes and heavy cream along with Mentaiko that’s been sliced open and separated. Mix well and combine. - form your minced shrimp into the shape of a burger patty and coat in flour, eggs, and panko bread flour. Fry in hot oil at 165C until golden brown and cooked through. - serve on a bed of white rice and top it off with plenty of the sauce and enjoy! #asmr #cookingasmr - @jujumaoo