URBN Market Foodie Blog: Sweet Potato Shrimp Fries

Konichiwa!

Well I cant take all the credit for this dish because it was actually my attempt to recreate a great idea. I have to give props to Saw Leaf Vietnamese Food in the Anaheim Packing District, They had this dish on special and of course I had to try it myself. It was about 4 dollars for a small sized french fry cardboard tray equivalent to an In and Out order of fries. In my mind it seemed like all the flavors made sense and boy did they. You get a sweet, salty, herby, spicy kick all in one as well as a crispy texture, whats not to love!

Of course me being the constant chef minded guy I had to know how to recreate it myself even make it better dare I say. Who am I kidding I automatically knew what to do to make it better! Humble brag. Anyways here is my recipe for my recreation and check out the platting below. I served these family style and before I knew it they were all gone thanks to my staff. The best part is this dish is so easy!

Sweet Potato Shrimp Fries (Serves 2)

Premade Sweet Potato Fries (Matchstick is the best to keep the crispy texture)

1lb 20/25 White Mexican Shrimp

1 Cup Diced Spring Onion

1 Cup Sriracha Mayonnaise

1 Tbs Sriracha

1 Cup Mayonnaise

1/2 Cup Rice Wine Vinegar Unseasoned

2 Tbs Toasted Sesame Oil

1 Lemon or Lime Whole

Kosher Salt TT

Black Pepper TT

Season defrosted shrimp with oil salt and pepper and char broil on highest setting being careful not to over cook the shrimp but getting great grill marks, about 3 minutes a side. You want to look for a great char to add a smokey note to the dish. Let cool to room temperature about 10 minutes and coarsely ground the shrimp with a knife or I used a robot coop or food processor. Don't cut the shrimp when it is too hot or you will release the juices from the shrimp causing a dry product as well as steaming while you cut which makes the shrimp soggy and lose its texture. In a food processor or blender (I prefer the food processor you get better emulsification I feel because it has a whipping motion more than a blend creating an airy sauce) combine the ingredients for the Sriracha Mayo and incorporate well. Fry your sweet potatoes to your desired doneness I like it at 350 degrees for 6 minutes so they are pretty crispy but not burned. Layer the fries first, then the Sriracha mayo, then the ground shrimp, finish with spring onions and salt and pepper. Before eating squeeze the fresh acid over the fries and please be prepared with tissue to wipe away your tears of happiness. Buon Apetito!