Are you craving a dish that combines the crunchiness of fried food with the softness of mashed potatoes and the succulence of shrimp?
This recipe combines the best of both worlds: the satisfying crunch of crispy fried potatoes and the juicy tenderness of shrimp. The addition of vegetables gives it a croquette-like flavor and extra nutrients, making it a delicious and fun appetizer or even a main course. Plus, it’s surprisingly easy to make, even if you’re not a deep-frying expert!
Ingredients
For the Potato Seasoning:
- 1 large potato (about 315g)
- 60g onion, finely chopped
- 40g carrots, finely chopped
- 2g salt (about 3 pinches)
- 1-2 pinches black pepper
- Milk (optional, added if the mixture is dry)
For the Shrimp Seasoning:
- 15 medium shrimp, peeled with tails on
- 2g salt (about 3 pinches)
- 1 pinch black pepper
- 0.5g ginger powder (or 0.3tsp garlic powder)
- 8g (1 tablespoon) cooking wine
For Frying:
- Wheat flour
- 1 egg, beaten
- Breadcrumbs
Instructions
- Prepare the shrimp: Peel the shrimp, leaving the tails intact. In a bowl, combine the shrimp with salt, pepper, ginger powder (or garlic powder), and cooking wine. Mix well and marinate in the refrigerator for 30 minutes.
- Cook the potatoes: Wash and pierce the potato a few times with a fork. Microwave on high for 7 minutes (cooking time may vary depending on your microwave), flipping halfway through. Let cool slightly, then peel and mash while still hot.
- Sauté the vegetables: Heat a little oil in a pan over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Season with salt and pepper.
- Combine everything: Add the cooked vegetables, cooked shrimp (including the marinade), and any leftover marinade to the mashed potatoes. Mix well until everything is incorporated.
- Shape and coat: Wet your hands and form the mixture into balls or patties, depending on your preference. Dredge each ball/patty in flour, then dip in the beaten egg, and finally coat in breadcrumbs.
- Fry: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully add the coated potato-shrimp balls and fry for 3-4 minutes, or until golden brown and crispy.
- Serve: Drain on paper towels and enjoy immediately with your favorite dipping sauce, such as marinara sauce, sweet and sour sauce, or a simple aioli.
Tips
- For a healthier option, bake the potato-shrimp balls in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- If you don’t have cooking wine, you can substitute it with water or chicken broth.
- You can add other vegetables to the potato mixture, such as chopped celery or bell peppers.
- Feel free to adjust the spices to your liking.
- To make sure the potato mixture is not too dry, add a little milk at a time until it reaches a desired consistency.
Enjoy this delicious and unique recipe that combines the flavors and textures of potatoes and shrimp in a truly delightful way!
