Gordon Ramsay Challenges Nyesha Arrington To Create The ULTIMATE Popcorn Shrimp

Von Gordon Ramsay · 30 Min.

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Zubereitung

1. Toss the shrimp with the buttermilk, salt and pepper in a bowl, then shake off any excess.
2. 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.
3. Whisk the spicy mayonnaise ingredients together in a large bowl.
4. Heat the oil for deep frying to 350°F. Fry the shrimp in batches for 50 to 60 seconds, until golden and crisp.
5. Drain the shrimp, toss them in the spicy mayonnaise, and dust with the popcorn furikake.
6. 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.
7. Pulse the bonito flakes and nori in a food processor to a fine crumb. Add the remaining furikake ingredients and pulse again to combine.
8. Tip the mixture into a bowl, add the puffed sorghum and toss to combine.

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LimetteGarneleButtermilchMisoNori-AlgenBonitoflocken