- Peel and devein all the shrimp. Keep the tail on 6 of them and set those aside. Then finely chop the remaining 8 shrimp.
- Melt butter in a pan over medium-low heat and add in diced onion. Once translucent, and in the garlic and cook until fragrant.
- Now add in the chopped shrimp. Let cook until just barely pink, then add in tomato paste and stir to incorporate.
- To make a bechamel, slowly sprinkle in flour, stirring constantly to combine evenly.
- Continue cooking the flour for a few minutes, then slowly pour in the milk while whisking. Season with a couple pinches of salt and a few cracks of black pepper. Add in hot sauce and parsley and mix. You should have the consistency of a thick pancake batter.
- Transfer to a shallow bowl or small tray, then place in the freezer to cool for 20 mins.
- When you’re ready to fry, prepare your dredging station with flour, panko, and two beaten eggs. Heat oil in a saucepan to 325F degrees.
- When you remove your bechamel from the fridge, it should be cool and firm enough to pick up and shape like putty. Divide into 6 even portions, then take each portion and form a ball around a whole shrimp, leaving the tail exposed.
- Lightly dredge each in flour, then egg and then panko, covering all sides well.
- Fry in oil on both sides until golden brown, about 3-4 minutes on each side.
- Serve with a bed of cabbage and a lemon wedge with a drizzle of katsu sauce.
Recipe created in partnership with Kevin Serai and Anna Archibald at @cabagges.world.
