Kaffir Lime Batter Fried Shrimp And Eggplant With Panang Curry Recipes

Steps:

• For the Curry: makes 12 ounces-3 ounces per dish.
• In a small saucepan add all ingredients and bring to a boil. Slow to a simmer for 1 minute. Take off fire and let steep for 5 minutes, strain through a chinois or fine mesh strainer. Reserve warm.
• For the Batter:
• makes 1 3/4 cups batter.
• Place flour, corn starch, curry paste, fine chopped Kaffir lime leaves, salt and palm sugar in a food processor. Pulse until smooth and curry is incorporated. Transfer to a cold stainless steel bowl and add ginger ale one half at a time whisking vigorously to avoid lumps. Keep chilled.
• For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving.
• .
• Butterfly shrimp and cut eggplant sticks, lightly dust in cornstarch, transfer to chilled batter. In a shallow fry pot, heat peanut oil to 350 degrees. Place shrimp and eggplant in oil and fry until crisp, approximately 2 minutes or until golden, transfer to paper towels to drain any excess oil.
• For the Assembly:.
• Heat sauce and mirror rectangular plate, shingle eggplant on top of sauce and top with shrimp. Garnish each plate with 2 pieces of cilantro sprigs and fine chiffonade of lime leaf.
• *These types of ingredients can be found at Asian specialty food stores and many supermarkets.

Steps:

• Preheat oil to 350 degrees.
• Combine 1/2 cup oil and egg; beat well.
• Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat.
• Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
• Remove with slotted spoon; drain on paper towel.
• Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

Steps:

• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

Steps:

• Slice meat (if using) into thin slivers. Spray a large skillet with cooking spray, and fry meat until two-thirds done, then remove and set aside.
• Stir fry vegetables until crisp-done and add to meat.
• Add 1/4 cup coconut milk to pan and bring to boil. Add 1/2 can of curry paste. Lower heat and mix well.
• Add meat and vegetables back in and stir until meat is cooked, but tender.
• Add remaining coconut milk and curry paste. Continue mixing on low heat.
• Stir in fish sauce, 1/2 of frozen lemongrass, and sugar.
• Cook an additional few minutes until coconut milk thickens.
• Serve over white rice and garnish with additional lemongrass flakes.