Recipe for: Shrimp in a light batter with garlic and sorrel-curd dip (fusion) - photo 1
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Recipe for: Shrimp in a light batter with garlic and sorrel-curd dip (fusion)

Pikantne Appetizers Fusion cuisine 30 min Medium 8 wyświetleń ~61.05 PLN - (0)
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Description

Delicate shrimp in a crispy, slightly garlicky batter served with a refreshing dip made from cottage cheese and sorrel — a combination of Asian cuisine (tempura technique) with a Polish twist thanks to the sorrel and cottage cheese. This dish works great as an appetizer for parties, picnics, or a fusion-style dinner. The shrimp are juicy on the inside, and the batter is golden and crunchy; the dip adds tartness and freshness, while optional sesame and chives introduce a hint of texture and aroma. The recipe is designed to guide even a beginner cook step by step through cleaning the shrimp, preparing the perfect batter consistency, and safe frying.

Ingredients Used

Ingredients (14)

Servings:
4
  • Shrimp 320 g
  • Wheat flour 150 g
  • Potato flour 30 g
  • Buttermilk 200 g
  • Chicken egg 1 szt. (~60 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 1000 g
  • Cottage cheese 200 g
  • Sorrel 30 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Chives 0.3 pęczków (~30 g)
  • Sesame 10 g
💰 Szacowany koszt dania: ~61.05 PLN (15.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Thaw the shrimp and dry them very thoroughly with a paper towel (excess moisture prevents the dough from sticking). If the shrimp are in their shells: cut off the head (if there is one) and remove the shell, leaving or removing the tail according to preference. To clean them — make a thin incision along the back with a small, sharp knife and pull out the dark vein. After cleaning, place the shrimp on a plate and store in a cool place.

Use a sharp small knife and a small bowl for waste. Drying is key — wet shrimp will cause the batter to slide off during frying.

Seasoning the shrimp

2

Finely chop or press half of the garlic (7–8 g) through a garlic press. In a bowl, mix the shrimp with 1 g of salt and 1 pinch of black pepper, along with half of the chopped garlic. Drizzle with 10 g of lemon juice (about ½ lemon) and set aside in a cool place for 5–10 minutes — a short marinade will enhance the aroma but will not 'cook' the shrimp.

Ingredients: Salt, Black pepper, Garlic, Lemon
Use a medium bowl and tongs or a spoon. Do not marinate for longer than 15 minutes, as the lemon juice will start to change the texture of the meat.

Sour sorrel and cheese dip

3

In a blender or bowl, place the cottage cheese (200 g), buttermilk (100 ml from 200 ml), the remaining garlic (about 7–8 g), chopped sorrel (30 g), 1 g of salt, and 1 pinch of pepper. Blend or mix very thoroughly with a spoon until the mixture is smooth, creamy, and uniform. Taste and if necessary, add more lemon juice (the remaining 20 g) or a pinch of salt. The dip should be thicker than drinking yogurt but easy to scoop with a finger or a teaspoon.

Ingredients: Cottage cheese, Buttermilk, Garlic, sorrel, Salt, Black pepper, Lemon
If you don't have a blender, crumble the cheese with a fork, finely chop the sorrel, and mix vigorously with the buttermilk. Chill in the refrigerator while preparing the shrimp.

Preparing the dough

4

In a large bowl, sift the all-purpose flour (150 g) and potato flour (30 g). Add 1 g of salt. In a separate container, whisk the egg (60 g) with the remaining buttermilk (100 ml). Pour the wet ingredients into the dry and mix with short motions using a whisk or fork — do not overmix, just until the ingredients are combined. The batter should have the consistency of thick cream: if it is too thick, add 5–10 ml of buttermilk; if too runny, add 10 g of all-purpose flour. Finally, add the remaining chopped garlic (if you want a stronger aroma). Chill the batter in the bowl for 5 minutes — cold batter adheres better to the shrimp and gives a crispy texture.

Ingredients: Wheat flour, Potato flour, Buttermilk, Salt, Garlic
Use a large bowl and a whisk or mixer on the lowest setting with a flat attachment. Mix only until the ingredients are combined — overmixing develops gluten and will result in a denser dough.

Heating the fat

5

In a large, heavy pot or deep skillet, pour in canola oil to a height of 1/3 (about 1 liter in this recipe). Heat over medium-high heat to a temperature of 170–180°C. If you don't have a thermometer, drop in a tiny bit of batter — it should bubble immediately and rise to the surface, turning golden after 20–30 seconds.

Ingredients: Rapeseed oil, Wheat flour, Buttermilk
The best is a deep skillet with a wide bottom or a pot with a frying thermometer. Be careful of hot oil splatters — keep hands and children away from the stove.

Frying the shrimp

6

Remove the shrimp from the marinade, one by one, and place them in a bowl with the batter, coating them evenly. Use a fork or tongs to carefully place the shrimp into the hot oil. Fry in small batches (2–4 shrimp at a time, to avoid lowering the oil temperature) for 2–3 minutes until the batter is golden and crispy, and the shrimp meat is opaque. After frying, use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess fat.

Ingredients: Wheat flour, Potato flour, Buttermilk, Rapeseed oil
Use tongs or a slotted spoon. Do not overcrowd the pot — this is the most common mistake that leads to greasy, soggy dough. If the oil starts to smoke heavily, lower the heat.

Finishing and decoration

7

Drizzle the hot shrimp with a little lemon juice (the remaining 20 g) and sprinkle with finely chopped chives (optional) and sesame seeds (optional). Arrange the shrimp on a warm plate next to a bowl of sorrel and cheese dip. Serve immediately — it tastes best when the batter is still crispy.

Ingredients: Lemon, Chives, Sesame, Cottage cheese
For decoration, use a fine sieve to evenly sprinkle sesame. Additionally, you can add sesame to enhance the flavor/texture.

Serving

8

Serve the shrimp on a large plate or board — preferably in a single layer, so they don't get soggy. Offer small bowls of dip for guests. If you're preparing for a party, keep the shrimp warm in an oven preheated to 80°C on a rack (for no longer than 10–15 minutes) to maintain their crispiness.

Ingredients: Cottage cheese
Use a flat plate with a diameter of ~26 cm or a small serving board. Serve with toothpicks or mini-tongs so guests can easily help themselves.

Fun Fact

💡

The frying technique in light batter (tempura) has roots in Japanese and Portuguese cuisine; combining it with Polish sorrel and cottage cheese creates an interesting fusion — the tangy sorrel neutralizes the greasiness and highlights the sweetness of the shrimp.

Best for

przyjęcie majówka kolacja na tarasie

Tips

🍽️ Serving

Serve immediately after frying to maintain crispness. Keep the dip chilled until the last moment. For a flavor contrast, you can serve with slices of fresh lemon and a green salad with radishes. If serving portions standing up, provide the shrimp with toothpicks.

🥡 Storage

Cooked shrimp are best consumed immediately. If there are leftovers, store them separately from the dip in the refrigerator (max 24 hours). To refresh the crispiness, heat in the oven at 180°C for 5–7 minutes on a rack; avoid the microwave, which will make the batter rubbery. Store the dip in a tightly sealed container for up to 48 hours.

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