Seafood is easy to cook and is always a sought-after item on the table, especially when wrapped in crispy potato strings, as is the case in this shrimp recipe. To cut the potatoes in super thin strings use a Japanese mandolin. They’re plastic and don’t cost as much as other mandolins, although the blades are incredibly sharp and can cut vegetables, fruits and nuts into shreds or strips of varying thickness. After allowing the potato stings to soak for a while in cold water, be sure to change the water a few times to remove the starch. Drain and dry the strings thoroughly before frying to prevent the grease from splattering, which can be dangerous.
Since the potatoes are cut in thin strings the shrimp cook up in a matter of minutes, and are crispy on the outside. You’ll notice, while frying them, that the shrimp become rosy in color. This means they’re ready, and since you don’t want to burn the potato, there’s no risk in overcooking the shrimp. It’s a system that will always result in perfect shrimp; I just recommend not frying them beforehand, but rather cook them up a few minutes before serving to enjoy the fresh texture of each mouthful. The sauce should already be prepared when you begin making the shrimp, since they cook up quickly and you won’t want to wait for the fruit juices to reduce. You could even make the sauce a day ahead of time to reheat a few minutes before serving. To boost the favor of any shrimp recipe, marinate them with a clove of chopped garlic, some drops of lemon juice, salt and pepper. Later, proceed with the rest of the recipe.