Thai Tumbled Shrimp
- 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
- 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.
- 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.
- Scoop the Tater Tumblers® mix using a #60 scoop and fry at 375°F until golden brown.
- 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