Friday, March 5, 2010


SWEET POTATO CRUSTED SHRIMP with grilled pineapple sweet chili sauce


1 cup Sweet potato flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1 egg
1 1/2 cups milk

cornstarch, for dredging

1 sweet potato peeled and grated


Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl combine, sweet potato flour, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl beat the egg slightly and mix with the milk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.(add more milk if needed) Set batter aside and allow to rest for 10 minutes.

Onto the skewers, thread the shrimp tail first

Scatter the cornstarch into a dry pie pan. Roll each shrimp in the cornstarch and tap well to remove any excess and dip in and out of the batter. Immediately roll in grated sweet potatoes.

Deep fry until golden brown. Drain on paper towels.

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