Ingredients
Churro Batter
butter ¾ cup
salt 2 tbs
ginger 1 ½ tsp
bread flour 1 ½ cups
eggs 6
lime zest 1 ½ limes
cayenne pepper ¾ tsp
jalapeños seeded and minced 2 ¼ tbs
black sesame seeds 2 tbs
white sesame seeds 2 tbs
scallions 2 tbs
poached shrimp (finely chopped) 16oz
corn starch 3/8 cup
Churro Spice Mix
ground cinnamon ½ tbs
togarashi 1 tbs
garlic powder 1 ¼ tbs
kosher salt 1 ¼ tbs
Preparation
• Sweat the ginger and jalapeños with butter in a pan over medium heat. Add the stock and salt.
• Bring to a rolling boil. Slowly add sifted flour and corn starch while stirring.
• Cook on low to dry out the dough; transfer to an electric mixer with paddle; mix until steam resides
• Add eggs one at a time making sure each is fully incorporated before each addition.
• Fold in chopped shrimp, scallions, cayenne, lime zest and toasted sesame seeds.
• Put in large piping bag with star tip; pipe onto trays lined with parchment paper
• Freeze for at least an hour and fry at 350 degrees until golden brown (approximately 6 minutes).
• Lightly dust churros with spice mix.
