BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

POPPLERS INSPIRED BY FUTURAMA

cook:

1 h

Picture for Popplers Inspired by Futurama

2,158,794 views  Can I make something as addictive as the popplers from Futurama? Can I make them look the part? Can I make them come alive after a period of gestation? Check out this recipe and find out for yourself!

4 servings

US

original

metric

INGREDIENTS

For the Honey Mustard:

For the Honey Mustard:

yellow mustard

3 tbsp yellow mustard

honey

2 tbsp honey

For the Tangy Sweet & Sour Sauce

For the Tangy Sweet & Sour Sauce

water, divided

3 oz water, divided

cornstarch

2 tbsp cornstarch

rice wine vinegar

3 oz rice wine vinegar

pineapple juice

2 oz pineapple juice

soy sauce

1 oz soy sauce

ketchup

1 oz ketchup

granulated sugar

5 oz granulated sugar

red pepper flakes

½ tsp red pepper flakes

For the Honey  Walnut Sauce

For the Honey Walnut Sauce

mayonnaise, preferably kewpie

½ cup mayonnaise, preferably kewpie

Juice of half lemon + more if needed

Juice of half lemon + more if needed

sweetened condensed milk

2 tablespoons sweetened condensed milk

honey

1 tablespoon honey

finely processed walnuts, toasted and cooled

½ cup finely processed walnuts, toasted and cooled

For the Popplers:

For the Popplers:

+ 1 tsp kosher salt, divided

1 tbsp + 1 tsp kosher salt, divided

baking soda

1 tsp baking soda

medium small (31/40) shrimp, shelled and deveined

2 lbs medium small (31/40) shrimp, shelled and deveined

qts frying oil of choice

2 qts frying oil of choice

unsweetened coconut, processed into finer crumbs

½ cup unsweetened coconut, processed into finer crumbs

panko breadcrumbs

½ cup panko breadcrumbs

breadcrumbs

½ cup breadcrumbs

cornflakes, crushed

½ cup cornflakes, crushed

flour, divided

2 ⅔ cup flour, divided

cornstarch

¼ cup cornstarch

kosher salt

1 tsp kosher salt

cayenne pepper

¼ tsp cayenne pepper

baking powder

1 tsp baking powder

mild lager, cold

1 cup mild lager, cold

large egg

1 large egg

coconut milk

¼ cup coconut milk

Zest of  lime

1 Zest of lime

Honey Mustard Sauce (see recipe above)

Honey Mustard Sauce (see recipe above)

Tangy Sweet and Sour Sauce (see recipe above)

Tangy Sweet and Sour Sauce (see recipe above)

Honey  Walnut Sauce (see recipe above)

Honey Walnut Sauce (see recipe above)

DIRECTIONS

1.

For the Honey Mustard:

1.

Combine all ingredients in a small bowl and whisk to combine.

2.

For the Tangy Sweet & Sour Sauce:

1.

Combine 2 ounces of water with the corn starch in a small bowl. Whisk to combine and set aside.

2.

In a small sauce pot, combine remaining water, vinegar, pineapple juice, soy sauce, ketchup, granulated sugar, and crushed red pepper flakes. Whisk to combine, then bring the mixture to boil over medium heat.

3.

Pour in the cornstarch slurry and continue cooking until the sauce has thickened, about 1 minute.

4.

Reserve until ready to use.

5.

For the Honey-Walnut Sauce:

1.

Combine all ingredients in a small bowl and whisk to combine. If the sauce need more acidity, add more lemon juice as needed.

2.

For the Popplers:

1.

In a small bowl, whisk together 1 tablespoon of salt and baking soda. Add the shrimp to a large bowl, then sprinkle the with salt mixture. Fold to thoroughly distribute the dry brine, then set aside for 30 minutes - 1 hour in the refrigerator.

2.

Towards the end of the brining period, heat the frying oil to 375 °F in a large high-wallet skillet or dutch oven. Prepare a large rimmed baking sheet with a wire rack and a layer of paper towels.

3.

Meanwhile, prepare the dredges for the shrimp. In a wide, shallow bowl, combine 1 cup of flour and the remaining 1 teaspoon of salt, then whisk and set aside.

4.

In another wide bowl, combine coconut, panko, breadcrumbs, cornflakes, ½ cup of flour, and cornstarch, whisk together, then set aside.

5.

In a medium bowl, whisk together remaining flour, cayenne, and baking powder. In a large bowl, combine beer, egg, coconut milk, and lime zest, then whisk until homogenous. Add dry mixture to the wet and whisk until just combined with some lumps still remaining; the mixture should have the consistency of wet paint.

6.

Dredge the shrimp first in the flour, then in the batter, followed by the coconut-breadcrumb mixture.

7.

Fry the shrimp in batches for 30-60 seconds, until golden brown and crisp, draining on paper towels set over a wire rack. Keep the batches warm in 200 °F oven while finishing frying, and serve with dipping sauces.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.