Katsu sandos
Prep
10 mins
Cook
10 mins
Servings
2
Difficulty
Easy
These katsu sandos are my go to when I want something impressive but don't have much time. The beauty of this recipe is that it comes together in just twenty minutes from start to finish, making it perfect for a quick lunch or casual dinner. I love using prawns and pork because they cook so fast and stay incredibly tender when breaded and fried. The shredded cabbage slaw adds a wonderful freshness and crunch, plus cabbage is packed with vitamin C which supports your immune system. The sweet and tangy sauce pulls everything together beautifully, creating these crispy, juicy sandos that feel indulgent but are surprisingly simple to make. Trust me, once you try this, you'll be making them constantly.
Ella x
Ingredients
- 25 gwhite cabbage finely shredded
- 25 gred cabbage finely shredded
- 1 tbspwhite vinegar
- 2 tbspplain flour
- 11 egg beaten
- 150 gpanko breadcrumbs
- 80 gpiece pork escalope or 3-4 mini chicken fillets(bashed flat)
- 6 largepeeled raw prawns halved to give 2 thin slices each
- 1cold pressed rapeseed oil for frying
- 12-4 tbsp mayonnaise
- 4 sliceswhite bread
- 2 tbspketchup
- 1 tbspworcestershire sauce
- 1 tspsoy sauce
- 1 tbspgolden caster sugar
- ¼ tspmustard(yellow or Dijon)
Detail level
Instructions
- 1
Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside.
- 2
Dust the pork or chicken in flour, dip in the egg on both sides and then into the breadcrumbs, making sure they are well covered. Heat 1cm of the oil in a deep frying pan until a breadcrumb sizzles as soon as it is dropped in. Fry the pork or chicken for 2-3 mins on each side or until the crumb coating is golden brown. Lift out and sprinkle with a little salt. Keep warm.
- 3
Dust, dip and coat the prawns in the same way. Add a little more oil to the pan if you need to and fry the prawns.
- 4
Spread mayonnaise over the slices of bread and lay them out on a board, then drizzle some tonkatsu sauce on two of the slices. Put the pork or chicken on one slice with tonkatsu on and arrange the prawns in a single layer on another. Spoon some pickled green cabbage onto the prawns and the pickled red cabbage onto the pork or chicken. Press another slice of bread, mayo-side down on each to make a sandwich. Trim the edges with a sharp knife and cut each one into four.
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