Tempura Crusted Popcorn Shrimp Recipe
fresh-cut Kennebec-sea salt fries & cocktail sauce
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Ingredients
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For the Tempura Crusted Popcorn Shrimp
For the Fresh-Cut Kennebec-Sea Salt Fries
For the Cocktail Sauce
Method
For the Tempura Crusted Popcorn Shrimp
Prepare the batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water while stirring until you achieve a smooth batter.
Heat the oil
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F). Test the oil by dropping a small amount of batter into it; it should sizzle and float.
Coat the shrimp
Dip each shrimp into the tempura batter, allowing any excess to drip off before carefully placing them into the hot oil.
Fry the shrimp
Fry the shrimp in batches for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
For the Fresh-Cut Kennebec-Sea Salt Fries
Prepare the potatoes
Peel the Kennebec potatoes and cut them into thin fries. Rinse them in cold water and pat dry with paper towels.
Heat the oil for frying
In a separate pot or deep fryer, heat the vegetable oil to 180°C (350°F).
Fry the fries
Fry the potato strips in batches for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels.
Season the fries
While still hot, sprinkle the sea salt over the fries and toss gently to coat.
For the Cocktail Sauce
Mix the cocktail sauce
In a small bowl, combine ketchup, horseradish sauce, lemon juice, Worcestershire sauce, and a pinch of salt. Mix well until combined.