Coastal Shrimp Roll Recipe

In a medium bowl combine mayonnaise, Dijon mustard, lemon juice, chopped capers, chopped cornichons, minced shallot and chopped parsley.

Stir in hot sauce and smoked paprika, season with salt and black pepper to taste. Cover and refrigerate at least 30 minutes to meld flavors (can be made up to 24 hours ahead).

If serving fries, preheat oven to 425°F (220°C) for oven fries or set a deep fryer to 350°F (175°C) for frying. Pat cut potatoes dry with a towel.

Toss potato sticks with 2 tbs neutral oil, salt and pepper. For oven fries spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and crisp. For fried fries, blanch at 325°F (160°C) 3–4 minutes until soft, drain and cool, then fry at 375°F (190°C) until golden, 2–3 minutes. Drain on paper towels and season immediately with salt.

Pat shrimp dry with paper towels. Toss shrimp with the coarse sea salt, white pepper and crushed Sichuan peppercorns (if using) until evenly coated.

Make the batter: in a bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 2 tbs rice flour, and 1 tsp baking powder. Add the egg white and slowly whisk in 3 tbs cold sparkling water plus 1 tbs ice water until the batter is smooth but still cold and slightly thin—aim for a temp around 40–50°F (use icy water). Batter should coat but not be thick like pancake batter.

Heat neutral frying oil in a deep, heavy pot to 350–360°F (175–180°C). Use a thermometer for accuracy; oil should be shimmering but not smoking.

Working in batches to avoid overcrowding, dip seasoned shrimp into the batter, letting excess drip back into the bowl, then carefully lower into hot oil. Fry 2–3 minutes until batter is crisp and shrimp are opaque and cooked through. Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining shrimp.

When all shrimp are fried, sprinkle lightly with a little extra flaky sea salt and a crack of black pepper to accentuate the salt & pepper profile.

Split rolls and lightly butter cut sides. Heat a skillet or griddle over medium-high heat and toast the cut sides of the rolls until golden brown and fragrant, about 1–2 minutes. Set toasted rolls aside.

To assemble each Coastal Shrimp Roll: spread a generous 1–2 tbs of remoulade on the bottom half of the toasted roll, add a small handful (about 1/2 cup) of shredded iceberg lettuce, then pile on the hot salt & pepper shrimp (about half the shrimp per roll for 2 rolls). Drizzle an additional 1 tbs remoulade over the shrimp if desired, garnish with chopped chives and finish with a squeeze of lemon.

Close the roll, serve immediately with fries on the side and extra remoulade for dipping.