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Popcorn shrimp waffle cone
Step up your popcorn shrimp game with this savoury waffle cone.
Ingredients
Waffle cone
- 1/4 cup egg white
- 1/8 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
- 7 tablespoons sugar
- 1/8 teaspoon salt
- 2/3 cup cake flour
- 1/2 teaspoon white sesame seeds
- 1/2 teaspoon black sesame seeds
- Pinch cayenne
Tabasco buttered mashed potatoes
- 1 lb Yukon gold potatoes (peeled, diced)
- 1/4 cup unsalted butter
- 1/4 cup cream
- 1 teaspoon salt
- 1 teaspoon Tabasco
Honey butter
- 1/4 cup Butter (melted)
- 1 tablespoon Honey
- 1 tablespoon Maple syrup
- Dash vanilla extract
- 1/4 teaspoon salt
Popcorn shrimp
- 16 small sized shrimp (peeled and deveined)
- 2 Whole eggs (beaten for egg wash )
- 1 teaspoon hot sauce
- 1 cup Flourf
- 1 teaspoon Paprika
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 1/2 teaspoon Garlic powder
- 1 teaspoon Old bay
- 1/3 cup Oil for shallow frying
Directions
Waffle cone
- Combine the egg white, vanilla extract, and butter in a small bowl. Mix to connect in a separate bowl. Add all dry ingredients, and add dry ingredients to wet while whisking. The batter should be very stiff. Reserve. In a waffle cone maker preheated to med-high heat, place one tablespoon of the batter in the centre of the cone maker. Cook until golden and crisp. Remove the cone and drape it over a wooden spoon handle to make a taco shape; allow it to cool and become brittle. Repeat the process with all the batter and reserve waffle tacos at room temperature for plating.
Tabasco Buttered mashed potatoes.
- Add the potatoes to a heavy-bottomed sauce pot. Cover potatoes with water and gently simmer on medium-high heat until potatoes are very soft and almost falling apart. Melt the butter, cream, salt, and Tabasco in a second sauce pot on medium heat. Reserve
- Strain the potatoes, return to the pot they were cooked in, and place them back on the stove with the burner off. Using a whisk, press the potatoes in an up-and-down motion until the potatoes start to resemble mashed potatoes (about 2 min). Remove excess potatoes from the whisk into the pot to prepare for whipping. Add the butter and cream mixture to the potatoes. Slowly start incorporating the butter into the potatoes; as the mix gets smooth, start whisking vigorously for 45 seconds or until the mashed potatoes are soft and creamy. Place warm mashed potatoes in a piping bag and Reserve warm for plating.
Honey butter
- In a medium size mixing bowl, whisk together all ingredients. Reserve at room temperature.
Popcorn shrimp
- In a medium-sized bowl, combine all dry ingredients. Add the shrimp to a separate mixing bowl with beaten egg and let soak for a few minutes. Heat a large skillet on medium-high heat with the vegetable oil; add the shrimp from the egg wash to the flour mixture and toss lightly to coat; let the shrimp sit in the flour. ( about 2 minutes) test the oil by flicking in some flour dust. If it sizzles, it's ready for the shrimp. Carefully Add the shrimp to the hot skillet and cook on each side for about 30-45 seconds until golden and the shrimp have turned pink.
To build
- Place the waffle cone tacos in a taco holder, pipe in the mashed potatoes, add three shrimp to each taco, drizzle over some of the honey butter, garnish with the green onions and an additional splash of Tabasco. Enjoy!
