Shrimp Basket Recipe

Prepare the Batter

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and paprika. Gradually add the cold water, mixing until you achieve a smooth batter.

Heat the Oil

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Batter and Fry the Shrimp

Dip each shrimp into the batter, allowing excess to drip off. Carefully place the battered shrimp in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown. Remove and drain on a paper towel.

Prepare the Potatoes

Peel the potatoes if desired, then cut them into fry shapes. Rinse them under cold water to remove excess starch, and pat dry with a towel.

Heat the Oil for Frying

In a separate deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Potatoes

Carefully add the cut potatoes to the hot oil, frying in batches. Fry for about 5-7 minutes or until they are golden brown and crispy. Remove and drain on a paper towel, then sprinkle with salt.

Mix the Sauce

In a small bowl, combine the ketchup, horseradish, lemon juice, and Worcestershire sauce. Stir well to combine and adjust seasoning to taste.