Thai Tumbled Shrimp
Serves: 20
 
Ingredients
  • 1 bag (31.2 ounces) Idahoan® Tater Tumblers® Unseasoned Mix
  • 1.75 quarts hot water 180°F
  • 3 ounces Frank's RedHot® Nashville Hot Seasoning
  • 8 ounces Frank's RedHot® Original Cayenne Pepper Hot Sauce
  • 1 pound pulled chicken, chopped
  • 4 ounces dill relish, remove excess liquid
  • 10 ounces queso fresco, crumbled
  • 2 cups Frank's RedHot® Original Cayenne Pepper Hot Sauce, for garnish
Instructions
  1. Place the 2-quarts of hot water (180°F) along with the Frank's RedHot® Nashville Hot Seasoning, and Frank's RedHot® Original Cayenne Pepper Hot Sauce in a large bowl. Add the Idahoan® Tater Tumblers® Unseasoned Mix and ensure full hydration. Allow to refresh for 10 minutes.
  2. Once fully refreshed, fold in the pulled chicken, dill relish, and the queso fresco. Mix until fully combined. Allow the mixture to rest for 10 minutes.
  3. Scoop the Tater Tumblers® mix using a #60 scoop and fry at 375°F until golden brown.
  4. Serve 5 pieces per order with a drizzle of Frank's RedHot® Original Cayenne Pepper Hot Sauce for garnish.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=12527