Ebi Potato Recipe

Inspired by Sunberry Restaurant and Bar

Time1h

Serves4

Shrimp covered in potato and deep fried

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Shrimp (peeled and deveined)

2 cups Potatoes (medium-sized)

1 cup 00 bread flour

1 cup Cornstarch

1 large Egg

1 tsp Celtic sea salt

1 tsp black pepper

4 cups Cooking oil (for deep frying)

Optional Seasoning

1 tsp Watkins garlic powder

1 tsp Watkins paprika

Method

Preparation

Prepare the Potatoes

Peel and cut the potatoes into small cubes. Boil them in salted water until tender, about 15-20 minutes. Drain and let cool.

Mash the Potatoes

Once cooled, mash the potatoes in a bowl until smooth. Season with salt and pepper, and mix in garlic powder and paprika if using.

Shrimp Coating

Prepare Shrimp

In a medium bowl, combine shrimp, salt, and black pepper. Mix well and let marinate for about 10 minutes.

Coat Shrimp

In a separate bowl, whisk the egg. In another bowl, mix the all-purpose flour and cornstarch. Dip each shrimp first into the egg, then coat with the flour-cornstarch mixture.

Assembly and Frying

Wrap Shrimp in Potato

Take a tablespoon of the mashed potato and wrap it around each coated shrimp, forming a ball. Ensure the shrimp is completely covered.

Heat the Oil

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

Fry the Ebi Potato

Carefully place the potato-wrapped shrimp into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.