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Ming Tsai

Crispy Potato Shrimp with Warm Pineapple Salsa

Crispy Potato Shrimp with Warm Pineapple Salsa
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Ming Tsai shares a beautiful recipe as featured on Episode 8 of Simply Ming.

Serves 4

Ingredients

  • 2 tablespoons canola oil
  • 1 red onion, ¼-inch dice
  • 1/3 pineapple, ¼-inch dice
  • ½ jalapeno, diced with seeds
  • ½ cup dark rum
  • 2 kumquats, thinly sliced
  • 2 tablespoons turbinado sugar
  • 2 tablespoons wan ja shan® organic naturally-brewed soy sauce
  • 8 colossal shrimp (u15), butterflied, tail-on
  • 4 tablespoons unsalted butter, melted
  • ½ cup potato flakes
  • Green shiso leaves, chiffonade
  • Kosher salt and freshly ground black pepper
  • Yuzu, togarashi, or chile powder (for garnish)
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Method

  1. In a medium sauté pan over medium-high heat, add the red onions and season with kosher salt to taste. Sauté about 2 minutes to soften onion. Add the pineapple and jalapeño and cook until softened, another 2 minutes. Add the rum and flambée. Add the kumquats and turbinado sugar. Then add the soy sauce. Taste and adjust seasoning. Reserve and keep warm.
  2. Make the shrimp: Season the shrimp with salt, then dip in butter, then in the potato flakes, coating both sides well. Over medium heat, add the remaining butter to a large cast iron skillet and add the shrimp. Cook about 3 to 4 minutes on the first side and about 1 ½ minutes on the other, until golden brown and crispy. Transfer shrimp to a paper towel-lined plate.
  3. To serve, place the shrimp on serving plate, drizzle with warm salsa, and garnish with shiso chiffonade and your choice of yuzu, togarashi, or chile powder.
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Notes & Tips

Beverage: Yanjing Beer

Recipe Rating

4

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