Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rathbun Restaurant in Atlanta, I have not tried this yet but it looks terrific Ingredients:
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 |
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 |
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:
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. makes 1 3/4 cups batter.
5. 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.
6. For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving.
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.
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