Empty My Fridge
Gordon Ramsay Challenges Nyesha Arrington To Create The ULTIMATE Popcorn Shrimp
Ingredients
- Shrimp · peeled1 ½ lb
- Buttermilk¾ cups
- Rice flour1 ½ cups
- Cornstarch1 ½ cups
- Salt5 tsp
- Black pepper · ground2 tsp
- Canola oil2 tsp
- Mayonnaise1 cup
- White miso · paste¼ cups
- Sriracha sauce¼ cups
- Agave nectar1 tbsp
- Lime
- Wholegrain sorghum½ cups
- Bonito flake · flakes¼ cups
- Nori seaweed · toasted2
- Sesame seed · toasted2 tbsp
- Chili flake · flakes1 tsp
- Shichimi togarashi1 tsp
Instructions
- Toss the shrimp with the buttermilk, salt and pepper in a bowl, then shake off any excess.
- Mix the rice flour and corn starch in a large bowl, coat the shrimp in it, then move them to a large sieve and shake off the excess flour.
- Whisk the spicy mayonnaise ingredients together in a large bowl.
- Heat the oil for deep frying to 350°F. Fry the shrimp in batches for 50 to 60 seconds, until golden and crisp.
- Drain the shrimp, toss them in the spicy mayonnaise, and dust with the popcorn furikake.
- For the furikake, heat the canola oil in a large saucepan over medium-high heat. Add the sorghum, cover with a lid and cook for 2 to 3 minutes until the popping stops. Take off the heat and leave to cool.
- Pulse the bonito flakes and nori in a food processor to a fine crumb. Add the remaining furikake ingredients and pulse again to combine.
- Tip the mixture into a bowl, add the puffed sorghum and toss to combine.
Summarized from Gordon Ramsay's video. Watch it for the details.
More recipes with
LimeShrimpMisoButtermilkNori seaweedBonito flake
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