Facebook
Pinterest
Save
Print

Potato-String Wrapped Shrimp

Name: Potato-String Wrapped Shrimp
Prep time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Juice from 2 passion fruits; Juice from 2 oranges; 1 tablespoon honey; Salt; 1 red chili pepper, finely cubed; 2 tablespoons olive oil; 10 medium shrimp; Salt and pepper; 1/2 cup Gold Medal™ All Purpose Flour; 1 egg, slightly beaten; 1 white potato, cut in very fine strings; Oil for frying; Chives

Prep 30 min
Total 40 min
Ingredients 13
Servings 2

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.

Ingredients

For the passion fruit sauce:

Juice from 2 passion fruits
Juice from 2 oranges
1 tablespoon honey
Salt
1 red chili pepper, finely cubed
2 tablespoons olive oil

For the wrapped shrimp:

10 medium shrimp
Salt and pepper
1/2 cup Gold Medal™ All Purpose Flour
1 egg, slightly beaten
1 white potato, cut in very fine strings
Oil for frying
Chives

Directions

1

For the passion fruit sauce: In a small pot combine the passion and orange juice with the honey. Reduce to syrup until half of the mix, or less, has boiled down. Season with salt and add the chopped chili. Add the olive oil, stirring well. Set the sauce aside and keep warm.
2

For the wrapped shrimp: Clean and devein the shrimp, leaving the tail on. Season with salt and pepper.
3

Coat each one with flour and later with the beaten egg. Wrap each shrimp with various strings of potato to cover it completely. The slices of potato should be soaked in cold water to remove the starch, and then be dried very well so the oil doesn’t splatter when you add the shrimp.
4

Heat the vegetable oil in a frying pan over medium heat and fry the shrimp wrapped in potato until they are slightly golden. Transfer to a plate lined with paper towel to absorb any oil.
5

Arrange the shrimp on two plates and accompany with the passion fruit sauce. Sprinkle with chives before serving.

Instead of potato, you can use sweet potatoes or cooked quinoa.
If you can’t find passion fruit, use orange juice with lemon juice.
A spicy marmalade could also work as a sauce for the shrimp.

No nutrition information available for this recipe

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.