Crispy Shrimp & Sweet Potato Fries with Tangy Sour Cream Dip
Enjoy a Special Homemade Treat! Delight in crispy shrimp fritters and sweet potato fries, perfectly complemented by a refreshing sour cream sauce!
On Christmas Eve, despite a sudden lack of ingredients, I managed to create a wonderful fried dish using shrimp from the freezer and sweet potatoes from my pantry! I made crispy on the outside, tender on the inside shrimp fritters and sweet potato fries, accompanied by a homemade sour cream sauce. Initially, I considered making creamy shrimp, but I was hesitant about the sour cream sauce, wondering if the kids would like it. So, I served it as a dipping sauce just in case. To my surprise, this refreshing and delicious sauce was a huge hit! They enjoyed it so much, asking for more, which completely eased my worries about it being too rich. This magical sour cream sauce perfectly cuts through the richness of fried foods. Try making this delightful sauce alongside delicious shrimp and sweet potato fritters! Wishing you all good health and happiness~♡
Frying Ingredients
- Nopashi shrimp (prepared shrimp) – as needed
- Medium sweet potatoes – 1 to 2
- Frying flour – 1 cup
- Cold water – 1 cup
- Gardenia powder (optional, for color) – a pinch
- Cooking oil – plenty for deep frying
Tangy Sour Cream Sauce
- Milk – 6 Tbsp
- Mayonnaise – 4 Tbsp
- Lemon juice – 1 Tbsp
- Honey – 1 Tbsp
- Milk – 6 Tbsp
- Mayonnaise – 4 Tbsp
- Lemon juice – 1 Tbsp
- Honey – 1 Tbsp
Cooking Instructions
Step 1
Rinse the prepared nopashi shrimp under cold running water and drain them well in a colander. Leaving the tail shells on makes them easier to hold while eating.
Step 2
Peel the sweet potatoes, then soak them in cold water for about 10 minutes to remove excess starch. This step helps ensure extra crispiness in the fried result.
Step 3
Drain the sweet potatoes and slice them into thick rounds, about 1cm (or roughly 1/2 inch) thick. Slicing them too thinly might cause them to break apart during frying.
Step 4
Lightly coat the prepared sweet potato slices and shrimp with frying flour. Dredging them in flour first helps the batter adhere better and prevents the coating from becoming too thick.
Step 5
Now, let’s make the tangy sour cream sauce. In a bowl, combine 6 Tbsp of milk, 4 Tbsp of mayonnaise, 1 Tbsp of fresh lemon juice, and 1 Tbsp of honey. Whisk gently with a whisk or spoon until all ingredients are smoothly incorporated. Your delicious dipping sauce is ready!
Step 6
Prepare the frying batter. In a separate bowl, combine 1 cup of frying flour with 1 cup of cold water. (If using gardenia powder for color, mix it in now.) Stir gently with chopsticks; it’s okay if there are a few small lumps of dry flour remaining, as overmixing can develop gluten and make the fritters tough. Using cold water contributes to a crispier coating.
Step 7
Heat enough cooking oil in a deep pot or fryer to about 170-180°C (340-350°F). Dip the floured sweet potatoes and shrimp into the batter, letting any excess drip off, and carefully place them in the hot oil. Fry until golden brown and crispy on both sides. You can fry them over medium heat initially, then increase to medium-high heat for the last minute to ensure maximum crispiness. Once cooked, remove with a slotted spoon and drain thoroughly on paper towels or a wire rack.
Step 8
Arrange the beautifully fried shrimp and sweet potato fritters on a serving plate. Serve immediately with the prepared tangy sour cream sauce for dipping. They are best enjoyed fresh and warm!
