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Products used in this recipe
Kimchi Loaded Street Fries
Yield: 10 Servings (16 oz. each)
Yield: 10 Servings (16 oz. each)
Ever thought of topping a plate of Sidewinders™ fries with tender sautéed shrimp, kimchi, and a spicy Sriracha-avocado sauce? Go ahead and claim this loaded fry dish as your own, we’ll never tell.
Ingredient | Weight | Measure |
|---|---|---|
1/2 cup | ||
Mayonnaise | 1/2 cup | |
Sriracha sauce, divided | 6 oz. | |
Shichimi togarashi seasoning | 2 tsp. | |
Lemon-lime soda (not sugar free) | 20 oz. | 2 1/2 cups |
Onion, coarsely chopped | 12.5 oz. | 2 1/2 cups |
Rice vinegar | 5 fl. oz. | 3/4 cups |
Ginger, ground | 3/4 tsp. | |
Garlic powder | 3/4 tsp. | |
Black pepper, ground | 3/4 tsp. | |
Gochujang paste | 20 oz. | 1 3/4 cups |
Yuzu sauce | 10 fl. oz. | 1 1/4 cups |
Shrimp, peeled, deveined, medium, 41/50 | 2.5 lbs. | |
Simplot SIDEWINDERS™ Fries: Junior Cut Clear Coated SIDEWINDERS™ Fries | 80 oz. | |
Kim chi, fermented, spicy, prepared | 20 oz. | |
Vegetable oil | 2 fl. oz. | 1/4 cup |
Queso quesadilla, cheese, shredded | 7.5 oz. | |
Cilantro, fresh, chopped | 5 Tbsp. | |
Black sesame seeds | 3 1/4 Tbsp. | |
White sesame seeds, toasted | 3 1/4 Tbsp. |
Preparation Instructions:
Step 1
Thaw avocado pulp according to package instructions.
Step 2
In a small bowl, whisk together avocado, mayonnaise, 1 oz. Sriracha and togarashi seasoning. Transfer to a squeeze bottle.
Step 3
Combine soda, onion, vinegar, ginger, garlic powder, black pepper, gochujang, and yuzu in a blender container. Purée until smooth.
Step 4
For each serving; sauté 4 oz. of shrimp in a skillet with 3/4 cup (6 fl. oz.) of sauce until shrimp are cooked and sauce has reduced to coat the shrimp.
Step 5
For each serving; prepare 8 oz. fries according to package instructions. Sauté 2 oz. Kim chi with 1 tsp. vegetable oil in skillet to caramelize. Top with 4 oz. sautéed shrimp, 2 oz. cheese, zig-zag top with 1 fl. oz. avocado sauce and 1/2 fl. oz. Sriracha sauce. Finish with 1/2 Tbsp. cilantro and 1/2 tsp. black and white sesame seeds.
