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 |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 12/1lb | 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 Junior Cut | 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.
