Wagamama Ebi Katsu
Crispy golden prawn cutlets coated in panko and served with a creamy spicy chilli and garlic dipping sauce — a Wagamama favourite you can easily recreate at home.
Contains Allergens
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Why you'll love it
Few starters at Wagamama are as moreish as their Ebi Katsu — juicy prawns wrapped in a light, crunchy panko coating, served with that signature spicy-sweet sauce for dipping. It’s the kind of dish that disappears within minutes of hitting the table, and once you’ve made it yourself, you’ll see why. At its heart, Ebi Katsu is a simple Japanese prawn fritter — “ebi” meaning prawn, and “katsu” referring to the crispy breadcrumb coating. The magic lies in the texture: a perfectly crisp crust that gives way to tender, succulent prawns inside. With the right prep, this is one of the easiest Wagamama sides to replicate at home, using just a few store-cupboard staples and some good quality prawns. This version stays true to the restaurant’s style but is tailored for the home cook — shallow-fried for convenience, and paired with an authentic spicy mayo dip that hits the same flavour notes you love at Wagamama.
About the original
Wagamama’s starters have always been about balance — flavour, freshness, and texture all in harmony. Their Ebi Katsu is a perfect example of Japanese simplicity done right, elevated by their signature chilli-garlic dipping sauce that brings a touch of indulgence.
In Wagamama’s kitchens, the dish is prepared with high-quality tiger prawns, dipped in flour, egg, and panko before being quickly deep-fried to achieve that signature crisp. It’s served piping hot with a small ramekin of creamy spiced sauce — an addictive pairing that keeps regulars coming back for more.
Our copycat version brings that same restaurant experience to your own kitchen. The prawns stay juicy thanks to a quick marinade, the coating fries to golden perfection, and the dip combines Japanese mayo, sweet chilli, and a little Sriracha. Once you try it, you’ll wonder why you ever paid for takeaway.
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Ingredients
For the prawns
- 250 g King prawns — peeled and deveined (tails on if you prefer)
- ½ tsp Salt
- ¼ tsp White pepper
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- 1 tbsp Plain flour
For the coating:
- 50 g Plain Flour
- 1 piece Beaten egg
- 80 g Panko breadcrumbs
- 500 ml Vegetable Oil — For frying
For the dipping sauce
- 3 tbsp Mayonnaise
- 1 tbsp Sweet chilli sauce
- ½ tsp Sriracha
- ½ tsp Garlic — Minced
- ½ tsp Rice vinegar — or lime juice
Method
Marinate the prawns: In a bowl, combine prawns with salt, pepper, soy sauce, sesame oil, and a tablespoon of flour. Toss to coat evenly, then set aside for 10 minutes.
Prepare the coating: Set up three shallow bowls — one with flour, one with beaten egg, and one with panko breadcrumbs.
Coat the prawns: Dredge each prawn in flour, dip into the egg, then coat thoroughly in panko breadcrumbs. Press gently to make sure the crumbs stick.
Heat the oil: Pour 2–3cm of vegetable oil into a frying pan and heat to 180°C (a breadcrumb should sizzle immediately).
Fry the prawns: Fry in small batches for 2–3 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
Make the dipping sauce: Combine all sauce ingredients in a small bowl, stir well, and chill until ready to serve.
Serve: Arrange the prawns on a plate with lemon wedges and a small dish of dipping sauce. Sprinkle with a little salt or shichimi togarashi if desired.
Tips & Variations
- Air-fryer method: Spray coated prawns lightly with oil and cook at 200°C for 7–8 minutes, flipping halfway.
- Add coconut: Mix 1 tbsp desiccated coconut into the breadcrumbs for a subtle sweetness.
- Spice level: Adjust Sriracha to taste — Wagamama’s version is mild-medium.
- Oil reuse: Strain and reuse frying oil for other katsu dishes within a few days.
- Make it a meal: Serve alongside Wagamama’s Chilli Squid or Firecracker Rice for a full fakeaway spread.
- Gluten-free option: Use gluten-free breadcrumbs and tamari soy sauce.
FAQs
- Can I use cooked prawns?
- It’s best to use raw prawns — cooked ones can overcook and become rubbery during frying.
- What oil is best for frying?
- Neutral oils like vegetable, sunflower, or groundnut oil work best as they handle high heat and won’t affect flavour.
- Can I bake instead of fry?
- Yes — spray the coated prawns with oil and bake at 220°C for 10–12 minutes until golden, flipping halfway through.
Nutrition (per serving)
| Calories | 330 kcal |
|---|---|
| Protein | 22 g |
| Fat | 19 g |
| Carbs | 18 g |
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