Ancho Shrimp & Sweet Potato Rösti

Ingredients

For 2 servings

• 225 g large shrimp, peeled
• 1 piece sweet potato, coarsely grated
• 1 piece corn cob, kernels removed
• 1 piece poblano pepper
• 0.5 piece avocado, sliced
• 2 piece radishes, thinly sliced
• 125 g Greek yogurt
• 30 g cotija, crumbled
• 30 g cilantro
• 1 piece lime, zested and juiced
• 2 piece scallions, sliced
• 1 piece garlic clove, grated
• 1 piece egg
• 30 g cornmeal
• 4 g ancho chilli powder
• 2 g ground cumin
• 1 g smoked paprika
• 28 g neutral oil
• 14 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Char the poblano until blackened, then steam, peel and seed; blend half with the yogurt, garlic, a little lime and seasoning.

2. 2

   Toss the shrimp with the ancho, cumin, paprika, olive oil and seasoning.

3. 3

   Squeeze the grated sweet potato dry, then mix with the egg, cornmeal, scallions and seasoning and shape into 2 rounds.

4. 4

   Fry the rösti in oil for 4–5 minutes each side, until crisp and golden.

5. 5

   Char the corn and remaining poblano, then toss with lime and scallion. Sear the shrimp until just opaque.

6. 6

   Plate the rösti over the poblano yogurt, top with shrimp and corn relish, avocado, radish, cotija and cilantro.