Crispy Potato Wrapped Shrimp

Yield

4 servings (12–16 shrimp)

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Ingredients

Main

• 12–16 large shrimp (peeled, deveined, tail on)

• 2–3 large potatoes (for thin slices)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika (optional)

Batter (Glue for potatoes)

• ½ cup all-purpose flour

• ½ cup cornstarch

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup cold water (or soda water for extra crispiness)

For Frying

• Vegetable oil for deep frying

For Garnish & Sauce

• Chopped green onions

• Soy sauce or sweet chili sauce

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Instructions

Step 1 – Prepare the Shrimp

1. Peel and devein shrimp, leaving tails intact.

2. Pat dry with paper towels.

3. Season with salt, pepper, garlic powder, and paprika.

4. Set aside.

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Step 2 – Prepare the Potatoes

1. Peel potatoes.

2. Use a mandoline or peeler to slice very thin ribbons.

3. Keep slices in cold water to remove starch.

4. Drain and pat completely dry before using.

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Step 3 – Make the Batter

In a bowl, whisk together:

• Flour

• Cornstarch

• Baking powder

• Salt
  Gradually add cold water and whisk until smooth (thin pancake batter consistency).

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Step 4 – Wrap the Shrimp

1. Dip each shrimp into batter.

2. Wrap potato slices around the shrimp in a spiral pattern from tail to body.

3. Press gently so the potatoes stick.

Tip: Lightly dip again in batter if needed to secure.

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Step 5 – Deep Fry

1. Heat oil to 175°C / 350°F.

2. Fry shrimp in batches for 3–4 minutes until golden and crispy.

3. Remove and drain on paper towels.

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Step 6 – Serve

• Sprinkle with chopped green onions.

• Serve hot with soy sauce or sweet chili sauce.

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Tips for Perfect Crispiness

• Potato slices must be very thin.

• Use cold batter for extra crunch.

• Do not overcrowd the fryer.