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Crispy Potato Shrimp with Warm Pineapple Salsa

Ming Tsai shares a beautiful recipe as featured on Episode 8 of Simply Ming.


  • 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)


  • 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.


Beverage: Yanjing Beer

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