# Peruvian Causa Rellena

Peruvian recipe from Chef Jason McKinney, about 2 hours, serves about 2.

The potatoes need to be fully cooked and mashed smooth.

- Total time: about 2 hours (estimated)
- Hands-on: about an hour
- Serves: about 2
- Level: Easy
- Cuisine: Peruvian
- Note: Includes a 30- to 60-minute chill

## Ingredients

- 2 each yukon gold potatoes
- 2 each limes
- 1.5 tablespoons aji amarillo
- 1 cup olive oil
- ½ teaspoon black pepper
- 1 each avocado
- ½ pound PDV shrimp
- 1-2 quarts canola oil for frying
- ½ cup all purpose flour
- 2 each eggs
- 2 cups panko breadcrumbs
- 1 each egg yolk
- 1 teaspoon dijon mustard
- 1 cup crab meat
- 1 bunch chives
- Kosher salt, to taste
- 3 cloves of garlic

## Method

1. Peel and cut the potatoes into small cubes. Add the potatoes to a large pot of cold water on medium high heat. Add a pinch of salt. Bring to a boil and adjust to an even simmer until very tender. Take the shrimp out of the packaging and dry off with a paper towel. Set in the fridge.
2. In a mixing bowl, combine one egg yolk and one teaspoon of dijon mustard. Add a pinch of salt and whisk. Then drizzle in half of the olive oil to emulsify - pour slowly, whisk quickly. Add some lime juice and salt to taste. Thin with water if necessary. This is your aioli. Slice the avocado into thin strips - follow Chef Tuck’s Tips for less browning! Slice the chives very thin.
3. In a second mixing bowl, combine the crab meat, some of the aioli, some chives, and then season with lime juice and salt. Strain the potatoes and rice them or mash them with a potato masher. Then mix them with the remaining aioli and the aji amarillo. Grate in one or two cloves of garlic. Season with salt and lime juice. Add a splash of olive oil if needed. Make a three part breading system. In three small bowls respectively add the flour, the 2 whole eggs, and the panko breadcrumbs. Season the flour with salt and pepper.
4. Dredge the shrimp in the flour, then the egg, then the panko. Place on a plate or sheet tray. Ensure each shrimp is completely covered. Assembly In the ramekin or ring mold, place a layer of plastic wrap that reaches all the way to the bottom of the mold but leaves enough room at the top for easy removal.
5. Layer in a layer of mashed potatoes, crab, avocado, crab, and mashed potatoes. Place in the fridge for 30 minutes to an hour. Finishing Touches
6. Heat the canola oil in a medium pot. Add the garlic, when the garlic starts to brown, the oil will be ready. In a small pot, whisk together the soy sauce, sugar, and mirin. Bring up to a boil. This is unagi sauce, or eel sauce. Carefully fry the shrimp until golden brown. Watch the heat so that you don’t create blackened shrimp that are raw on the inside. Keep the heat at medium once you’ve achieved the proper temperature.
7. Place fried shrimp onto a paper towel lined plate. And season with salt. Remove the towers from the fridge and place a plate on the top. Flip it over and remove both the ramekin and the plastic. Top with your beautiful fried shrimp. Add some eel sauce to the plate and some chives to garnish.

## Tools

- Cutting Board
- Knife
- Large pot
- Medium pot
- Slotted spoon / spider
- Plate with paper towels
- Potato ricer or masher
- 2 mixing bowls
- Whisk
- Spatula

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/peruvian-causa-rellena
By Chef Jason McKinney. Free to cook; please link the page when you share it.