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

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

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Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry

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Ingredients:

Serving

3 tbsp maesri panang curry paste , 4 oz can
1 (13 1/2 oz) can coconut milk , aroy-d brand preferred
1 fresh lemongrass , stalk rough chopped
2 tbsp palm sugar, grated
2 fresh garlic cloves, smashed
6 whole dried cardamom pods, smashed
1 tbsp fresh lime juice
2 tsp fish sauce
3 fresh kaffir lime leaves
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tbsp maseri curry paste
2 tsp fine chopped fresh kaffir lime leaves
1/2 tsp fine salt
1 tsp palm sugar, grated
5 1/2 oz ice cold ginger ale
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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3321.46 Kcal (13906 kJ)
Calories from fat	3039 Kcal
		% Daily Value*
Total Fat	337.67g	519%
Cholesterol	7.5mg	3%
Sodium	1005.39mg	42%
Potassium	850.27mg	18%
Total Carbs	73.13g	24%
Sugars	21.82g	87%
Dietary Fiber	13.67g	55%
Protein	6.91g	14%
Vitamin C	8.7mg	15%
Iron	1.2mg	7%
Calcium	70.8mg	7%

Amount Per 100 g
Calories	414.42 Kcal (1735 kJ)
Calories from fat	379.18 Kcal
		% Daily Value*
Total Fat	42.13g	519%
Cholesterol	0.94mg	3%
Sodium	125.44mg	42%
Potassium	106.09mg	18%
Total Carbs	9.12g	24%
Sugars	2.72g	87%
Dietary Fiber	1.71g	55%
Protein	0.86g	14%
Vitamin C	1.1mg	15%
Iron	0.1mg	7%
Calcium	8.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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