Kaffir Lime Batter-Fried Shrimp And Eggplant With Panang Curry Recipe

Name: Kaffir Lime Batter-Fried Shrimp And Eggplant With Panang Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Panang Curry; 3 tablespoons maesri panang curry paste, 4 ounce can; 1 (13 1/2 ounce) can coconut milk, Aroy-d brand preferred; 1 fresh lemongrass, stalk rough chopped; 2 tablespoons palm sugar, grated; 2 fresh garlic cloves, smashed; 6 whole dried cardamom pods, smashed; 1 tablespoon fresh lime juice; 2 teaspoons fish sauce; 3 fresh kaffir lime leaves; Kaffir Lime Batter; 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1 tablespoon maseri curry paste; 2 teaspoons fine chopped fresh kaffir lime leaves; 1/2 teaspoon fine salt; 1 teaspoon palm sugar, grated; 5 1/2 ounces ice cold ginger ale; Shrimp And Eggplant; 24 very large butterflied fresh shrimp, peeled and deveined tail on; 3 Chinese eggplants, cut into 1 1/2 inch by 1/4 inch sticks; 1/2 cup cornstarch, for dusting of shrimp and eggplant; 6 cups peanut oil (for frying); fresh cilantro stem (to garnish); 3 fresh kaffir lime leaves, chiffonade paper thin for garnish

Servings: persons

Panang Curry
3 tablespoons maesri panang curry paste, 4 ounce can
1 (13 1/2 ounce) can coconut milk, Aroy-d brand preferred
1 fresh lemongrass, stalk rough chopped
2 tablespoons palm sugar, grated
2 fresh garlic cloves, smashed
6 whole dried cardamom pods, smashed
1 tablespoon fresh lime juice
2 teaspoons fish sauce
3 fresh kaffir lime leaves
Kaffir Lime Batter
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon maseri curry paste
2 teaspoons fine chopped fresh kaffir lime leaves
1/2 teaspoon fine salt
1 teaspoon palm sugar, grated
5 1/2 ounces ice cold ginger ale
Shrimp And Eggplant
24 very large butterflied fresh shrimp, peeled and deveined tail on
3 Chinese eggplants, cut into 1 1/2 inch by 1/4 inch sticks
1/2 cup cornstarch, for dusting of shrimp and eggplant
6 cups peanut oil (for frying)
fresh cilantro stem (to garnish)
3 fresh kaffir lime leaves, chiffonade paper thin for garnish

1
For the Curry: makes 12 ounces-3 ounces per dish.
2
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.
3
For the Batter:
4
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.
5
For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving.
6
.
7
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.
8
For the Assembly:
9
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.
10
*These types of ingredients can be found at Asian specialty food stores and many supermarkets.

6744

kcal

Calories

664

Fat

160

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Panang Curry, 3 tablespoons maesri panang curry paste, 4 ounce can, 1 (13 1/2 ounce) can coconut milk, Aroy-d brand preferred, 1 fresh lemongrass, stalk rough chopped, and more.

Yes, Kaffir Lime Batter-Fried Shrimp And Eggplant With Panang Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kaffir Lime Batter-Fried Shrimp And Eggplant With Panang Curry

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