Recipe of the Week: Ebi Katsu Rice Burger (Shrimp Burger)

Leon and I brought Zach to MOS Burger, a Japanese fast food chain, when we were in Singapore last year. I love MOS Burger. They serve the standard fair of burgers, hotdogs, and fries but in addition to that, they also make rice burgers, unagi (eel), and ebi (shrimp) burgers. For this week's recipe, Zach and I decided to replicate MOS Burger's Ebi Katsu burger.

Ingredients
1lb wild caught shrimp, washed, peeled, deveined, and divided into 2 equal portions
1 tsp sake, or dry sherry
2 tsp mayonnaise
2 tsp flour
2 tsp potato starch (or corn starch)
1 egg, beaten
1 cup flour
1 cup panko
salt and pepper, to taste

(for rice burger)
3 cups cooked sushi rice
2 scallions, chop the green parts only
1/2 tbsp avocado or grapeseed oil
1/2 tbsp sesame oil

(for dressing)
mix together the following:
1 tsp ketchup
1 tsp mayonnaise
1 tsp worcestershire sauce
1 tsp honey

Directions
Salt shrimp and then rinse off in cold running water. This helps make the shrimp "crunchy."
Divide shrimp into 2 equal portions. For the first portion, mince finely into a paste (you can use a food processor too). For the second portion, chop shrimp in small pieces.
Combine shrimp in a bowl.
Add sake, mayonnaise, flour, potato starch, salt and pepper, and mix well.
Spread in a thinly layer and freeze for 10 minutes.

Remove from freezer. Divide shrimp paste into 4 portions (or 3 large ones) and form into patties. 

Coat patties in flour, dip in egg mixture, then coat with a layer of panko.

Pan fry (or deep fry) to a beautiful golden brown.

To make rice burger, prepare sushi rice (generally speaking, 1 cup uncooked rice yields 3 cups cooked rice). If using rice cooker, use rice and water in equal portions.
Mix in scallions.
Divide rice into 6 or 8 equal portions and form into rice patties (wet your hands so rice doesn't stick!).
Pan fry in 1/2 tbsp of avocado oil and 1/2 tbsp of sesame oil until slightly browned.

To assemble burger, top rice burger with shrimp patty and drizzle some dressing. Some additional toppings we used were slices of avocado and tomatoes, alfalfa sprouts, and some lemon juice.