R & F Cabbage Cannonball Recipe
Fried Shrimp, Slaw, Fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Shrimp
For the Slaw
For the Fries
For Assembly & Finish
Method
For the Shrimp
Prepare shrimp
Pat shrimp dry with paper towels. Season lightly with 1/4 tsp salt and a pinch of pepper.
Make batter
In a bowl, whisk together flour, cornstarch, baking powder, remaining 3/4 tsp salt, 1/2 tsp black pepper, garlic powder and paprika. Slowly whisk in cold club soda until a smooth, thick batter forms. Keep batter cold (set bowl in a larger bowl with ice) and do not overmix.
Heat oil
Fill a heavy-bottomed pot or deep fryer with about 3-4 inches oil (approximately 4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter; it should sizzle and rise slowly.
Fry shrimp
Working in small batches (3–4 shrimp), dip each shrimp into the batter to coat completely, letting excess drip off. Carefully lower into hot oil and fry until golden and crisp, 2–3 minutes per batch depending on shrimp size. Do not overcrowd. Remove with a slotted spoon to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.
Squeeze a lemon wedge over the finished shrimp just before assembling.
For the Slaw
Make dressing
In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and pepper until smooth and slightly glossy.
Toss slaw
In a large bowl combine shredded green cabbage, red cabbage, shredded carrot and sliced green onion. Add dressing and toss until evenly coated. Taste and adjust seasoning. Chill while you fry shrimp and cook fries so flavors meld.
For the Fries
Prep potatoes
Cut potatoes into 1/4–1/2 inch fries. Rinse under cold water to remove starch, then pat thoroughly dry with kitchen towels. For extra-crispy fries you can soak 30 minutes in cold water and dry again.
Cook fries
Heat oil in a heavy pot to 325°F (160°C) for the first fry. Fry potatoes in batches for 3–4 minutes until pale and just tender but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and return fries in batches, frying until golden and crisp, 2–3 minutes. Drain on paper towels; immediately season with salt and optional paprika or Cajun seasoning.
For Assembly & Finish