Panko Fried Shrimp Causa by Chef Eileen Andrade and Nancy Andrade

House of Knives presents a LIVE pre-Mother's Day cooking class

Eileen Andrade and her mom Nancy Andrade are cooking on The Hungry Post LIVE

This Mother’s Day, we wanted to do something extra special so you and mom could really bond, even if it’s virtual. We’re big believers that cooking will always relax and bring you and your loved ones together. So this year we’ve enlisted the help of Chef Eileen Andrade and her mom Nancy Andrade. Nancy has been in business with Islas Canarias since 1977. She owns the restaurant on Coral Way and the Bakery/Cafe on Bird Road. She is also Chef Eileen’s investor/partner at Finka Table & Tap and Amelia’s 1931.

Join us on May 7th at 7 PM on our Instagram LIVE.  We can’t wait for things to get wild as this mother-daughter duo take Eileen’s kitchen for the first time.


  • 2lb Idaho Potatoes
  • ¼ Cup Olive Oil
  • ¾ Cup Fresh Lime Juice
  • 2 Tbsp Aji Amarillo Paste
  • 12 Medium Shrimp Peeled
  • 1 Cup All-Purpose Flour
  • 1 Cup Panko
  • 3 Eggs, Beaten
  • ½ Cup Heavy Cream
  • 1 Quart Vegetable Frying Oil
  • 1 Tsp Korean Red Pepper Flakes or Cayenne Powder
  • 1 Tsp Garlic Powder
  • 1 Red Onion
  • 3 Plum Tomatoes
  • ½ Celery Stock
  • ½ Bunch of Cilantro
  • 2 Tbsp Aji Panca
  • ½ Cup Mayonnaise
  • 1 Tbsp Vinegar
  • 1 Tsp Sugar
  • Salt
  • Pepper
  • Potatoes

Boil potatoes skin on until the center is soft and the skin is just beginning to peel off. It is important to not overcook them because it will make the causa sticky. Remove potatoes from the water and peel with a spoon. Pass peeled potatoes through a ricer or through a thin mesh strainer using a spatula. Potatoes should have a nice consistency and should not be sticky. Place riced potatoes in a bowl and let cool down in the refrigerator.


While the potatoes are cooking prepare the sauce. Mix Aji Panca, Mayonnaise, Vinegar and Sugar. Place in refrigerator when finished.

Pico de Gallo

Finely chop red onion and wash under hot water for 30 seconds. Deseed plum tomatoes and finely chop the skin. Finely chop celery and cilantro. Mix everything in a bowl adding 1 tbsp of olive oil, 2 tbsp lime juice and salt and pepper to taste.

Breading Shrimp

Mix beaten eggs and heavy cream in a bowl. Mix Panko, all-purpose flour, garlic powder, Korean red pepper flakes or cayenne pepper and 1 Tbsp of salt in another bowl. Dip shrimp in egg and heavy cream mixer then pass through the breading mix. Once all shrimp are breaded place in the freezer.

Making Causa

Remove your riced potatoes from the refrigerator and add the rest of the olive oil, fresh lime juice and aji amarillo. Add salt to taste. Place back in the refrigerator. Frying Shrimp Remove shrimp from the freezer. Place frying oil in a pot and bring to 325 degrees. Begin frying your shrimp until golden. Place on a plate with paper towel to absorb extra oil.

Building Your Causa

Shape your causa mix however you would like. I prefer to do small rectangular shapes (a total of 12 mini causas). Then layer with sauce, fried shrimp and top with pico de gallo. Use any leftover cilantro for garnish.