Crispy Baby Shrimp Dinner Recipe
Small or large portion of crispy baby native shrimp served with house short cut fries, coleslaw and choice of cocktail or tartar sauce
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Ingredients
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Crispy Baby Shrimp
House Cut Fries
Coleslaw
Sauce Options
Method
Crispy Baby Shrimp
- 1
Prepare the Breading
In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, and paprika. Gradually add water to form a smooth batter.
- 2
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 3
Coat the Shrimp
Dip the baby shrimp into the batter, ensuring they are fully coated.
- 4
Fry the Shrimp
Carefully place the coated shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.
- 5
Drain and Keep Warm
Remove the shrimp with a slotted spoon and drain on paper towels. Keep warm in a preheated oven at 100°C (200°F).
House Cut Fries
- 6
Prepare the Potatoes
Wash and peel the potatoes. Cut them into thick strips to resemble fries.
- 7
Fry the Potatoes
In a separate pot, heat the vegetable oil over medium-high heat. Once hot, add the potato strips and fry until they are golden brown and crispy, about 5-7 minutes.
- 8
Season the Fries
Remove the fries and place them on paper towels to drain excess oil. Season with salt immediately.
Coleslaw
- 9
Prepare the Vegetables
Finely shred the green cabbage and grate the large carrot.
- 10
Mix the Dressing
In a bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well.
- 11
Combine and Chill
Add the shredded cabbage and carrot to the dressing. Toss to coat evenly and refrigerate for at least 30 minutes before serving.
Sauce Options
- 12
Serve the Sauces
Serve the cocktail sauce and tartar sauce in small bowls for dipping alongside the crispy baby shrimp.