Ingredients:

Potatoes (russet or Yukon gold)
Shrimp, peeled and deveined
All-purpose flour
Cornstarch
Egg
Cold water
Salt and pepper to taste
Vegetable oil for frying
Optional: chopped garlic, sliced onions, diced bell peppers, or other desired vegetables for additional flavor

Instructions:

Peel and wash the potatoes. Cut them into thin strips or rounds, depending on your preference.
Place the potato slices in a bowl of cold water and let them soak for about 30 minutes. This helps remove excess starch and makes the potatoes crispier when fried.
Drain the potatoes and pat them dry with a clean towel or paper towels.
In a mixing bowl, combine equal parts all-purpose flour and cornstarch (e.g., 1/2 cup each for a medium-sized batch). Add a pinch of salt and pepper to taste.
In a separate bowl, whisk together an egg and cold water (e.g., 1 egg and 1/2 cup water for a medium-sized batch).
Dip the drained potato slices into the flour mixture, shaking off any excess, then dip them into the egg mixture, allowing any excess to drain off.
Heat vegetable oil in a deep frying pan or Dutch oven to about 350°F (175°C).
Carefully add a batch of coated potato slices to the hot oil, making sure not to overcrowd the pan.
Fry the potatoes for 3-5 minutes, or until they are golden brown and crispy. Stir occasionally to ensure even cooking.
Using a slotted spoon or spider strainer, remove the fried potatoes from the hot oil and transfer them to a paper towel-lined plate to drain excess oil.
In the same hot oil, add the peeled and deveined shrimp and fry for 2-3 minutes, or until they turn pink and opaque. Remove the fried shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Season the fried potatoes and shrimp with additional salt and pepper to taste.

Optional: In a separate pan, sauté chopped garlic, sliced onions, diced bell peppers, or other desired vegetables in a little oil until softened, then toss them with the fried potatoes and shrimp for added flavor.
Serve the fried potatoes with shrimp hot as a delicious appetizer or main course, and enjoy!
3.5 MB

Fried potatoes with shrimp

7360 × 4912 — JPEG 3.5 MB

Added to Appetizers under category — 1 year ago — 1640 views

Ingredients:

Potatoes (russet or Yukon gold)
Shrimp, peeled and deveined
All-purpose flour
Cornstarch
Egg
Cold water
Salt and pepper to taste
Vegetable oil for frying
Optional: chopped garlic, sliced onions, diced bell peppers, or other desired vegetables for additional flavor

Instructions:

Peel and wash the potatoes. Cut them into thin strips or rounds, depending on your preference.
Place the potato slices in a bowl of cold water and let them soak for about 30 minutes. This helps remove excess starch and makes the potatoes crispier when fried.
Drain the potatoes and pat them dry with a clean towel or paper towels.
In a mixing bowl, combine equal parts all-purpose flour and cornstarch (e.g., 1/2 cup each for a medium-sized batch). Add a pinch of salt and pepper to taste.
In a separate bowl, whisk together an egg and cold water (e.g., 1 egg and 1/2 cup water for a medium-sized batch).
Dip the drained potato slices into the flour mixture, shaking off any excess, then dip them into the egg mixture, allowing any excess to drain off.
Heat vegetable oil in a deep frying pan or Dutch oven to about 350°F (175°C).
Carefully add a batch of coated potato slices to the hot oil, making sure not to overcrowd the pan.
Fry the potatoes for 3-5 minutes, or until they are golden brown and crispy. Stir occasionally to ensure even cooking.
Using a slotted spoon or spider strainer, remove the fried potatoes from the hot oil and transfer them to a paper towel-lined plate to drain excess oil.
In the same hot oil, add the peeled and deveined shrimp and fry for 2-3 minutes, or until they turn pink and opaque. Remove the fried shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Season the fried potatoes and shrimp with additional salt and pepper to taste.

Optional: In a separate pan, sauté chopped garlic, sliced onions, diced bell peppers, or other desired vegetables in a little oil until softened, then toss them with the fried potatoes and shrimp for added flavor.
Serve the fried potatoes with shrimp hot as a delicious appetizer or main course, and enjoy!