Sweet and Spicy Crispy Shrimp with Sweet Potato
Sweet and Spicy Crispy Shrimp with Sweet Potato
Crispy Shrimp with Sweet Potato: A Delicious Twist
Adding sweet potato to your crispy shrimp dish offers a delightful surprise in both color and flavor. This recipe elevates the classic dish with a unique and tasty combination.
Main Ingredients- 30 large fresh shrimp, peeled and deveined
- 1 medium sweet potato
Sauce Ingredients- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp rice wine (mirin)
- 1 Tbsp plum extract
- 1 Tbsp corn syrup
- 1 Tbsp sugar
- 1 Tbsp paprika powder
- 1 Tbsp chopped dried chili (seeds removed)
- 1 Tbsp sweet chili sauce
- 2 Tbsp water
- A small handful of roasted peanuts
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp rice wine (mirin)
- 1 Tbsp plum extract
- 1 Tbsp corn syrup
- 1 Tbsp sugar
- 1 Tbsp paprika powder
- 1 Tbsp chopped dried chili (seeds removed)
- 1 Tbsp sweet chili sauce
- 2 Tbsp water
- A small handful of roasted peanuts
Cooking Instructions
Step 1
If your shrimp are frozen, thaw them completely. Once thawed, pat them thoroughly dry with paper towels. This step is crucial for ensuring the batter adheres well and prevents excessive oil splatter during frying.
Step 2
Peel the sweet potato and cut it into bite-sized pieces. For an air fryer, place the sweet potato pieces in a preheated fryer at 180°C (350°F) for about 20 minutes, or until tender when pierced with a fork. If you don’t have an air fryer, you can steam the sweet potato until cooked through.
Step 3
Prepare the batter for the shrimp. In a bowl, combine frying powder, potato starch, and curry powder in a 1:1:1 ratio. Mix well. This blend will make the shrimp extra crispy and add a subtle aroma. Coat the shrimp evenly with the batter.
Step 4
Coat the prepared sweet potato pieces with the same batter mixture. Ensuring each piece is well-coated will result in deliciously crispy sweet potato bites. (Alternatively, you can fry the sweet potato pieces without batter for a simpler taste).
Step 5
Heat a generous amount of cooking oil in a wide pan over medium heat. Once the oil is hot enough (a drop of batter should sizzle immediately), carefully add the battered shrimp and sweet potato pieces. Fry until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy results. Fry in batches if necessary.
Step 6
Remove the fried shrimp and sweet potato from the oil and place them on a wire rack or paper towels to drain excess oil. This helps maintain their crispiness.
Step 7
Now, prepare the sweet and spicy sauce. In a separate pan, combine soy sauce, oyster sauce, rice wine, plum extract, corn syrup, sugar, paprika powder, chopped chili, sweet chili sauce, and water. Stir well. Bring the sauce to a simmer over low heat, stirring continuously to prevent sticking, until it thickens to a syrupy consistency.
Step 8
Add the fried shrimp and sweet potato pieces to the thickened sauce. Toss gently to coat everything evenly. For the garnish, prepare the roasted peanuts. You can scatter some whole peanuts and crush the remaining ones to sprinkle over the dish. Enjoy your delicious sweet and spicy crispy shrimp with sweet potato!
