Main
Recipes
Main Ingredients
Fruits and Vegetables
vegetable
squash
Shrimp and Eggplant Turnovers With Thai Seasoning Recipe

Shrimp and Eggplant Turnovers With Thai Seasoning Recipe

Posted by

Rate It!

Shrimp and Eggplant Turnovers With Thai Seasoning

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/4 cup chopped shallot
1/4 cup minced garlic
1 tbsp minced peeled fresh ginger
4 jalapeno peppers, seeded and finely chopped
1 tbsp curry powder , preferably madras brand
1/2 tsp ground cumin
1 anchovy packed in oil, drained and chopped
2 tbsp peanut oil
1 tbsp sugar
1 tbsp fish sauce
1/2 lb japanese eggplant (3 or 4 eggplants)
1 1/2 tbsp olive oil
3/4 lb medium raw shrimp, peeled, deveined , and cut in half lengthwise
1/3 cup shredded fresh basil leaf
salt , to taste
8 sheets frozen phyllo pastry , fully thawed
8 tbsp unsalted butter, melted
1/2 cup unsweetened dried shredded coconut
2 cups homemade chicken broth
1/2 cup whipping cream
1/2 cup unsweetened coconut milk, canned
shredded fresh basil leaf, for garnish

Directions:

PREPARE THE CURRY PASTE: Wrap the shallots, garlic, ginger, and jalapenos in a sheet of aluminum foil, sealing well to make a flat package. Place the package directly on a gas or electric burner set at moderate heat and cook until fragrant, about 1 minute on each side, turning with tongs. Allow to cool, then unwrap and transfer the contents to a spice grinder or blender. Add the curry powder, cumin, and anchovy and process to a fine paste.
Heat the oil in a small skillet or frying pan over moderate heat and stir fry the paste until well browned, about 3 minutes. Stir in the sugar and fish sauce, blending well. Set aside to cool. NOTE: When buying fish sauce, look for the Squid or Tiparos brand.
NOTE: The curry paste can be made in larger quantities. (This recipe makes about 1/3 cup.) Use it to enhance other curried dishes. To store, put the curry paste in a glass jar. Add just enough peanut oil or vegetable oil to cover. Cover and refrigerate for up to 2 months. Do not freeze; the paste will lose its aroma.
PREPARE THE EGGPLANTS: Prick the skins of the eggplants in several places with a fork. Place the eggplants directly on a gas or electric burner set at moderate heat and grill, turning with tongs, until the flesh is soft and the skin charred, about 4 minutes. Remove to a rack and allow to cool. Peel off and discard the charred skin. The eggplant flesh should be just cooked but still firm. Cut the eggplant into 1/2 inch cubes. Put the cubes in a bowl and set aside. NOTE: If you can’t find the thin long Japanese eggplants, choose a large purple eggplant and allow 12 minutes to cook it.
MAKE THE FILLING: Heat the oil in a small skillet over moderate heat. Add the shrimp and stir fry for 30 seconds. Add the eggplant and 2 1/2 tablespoons of the curry paste and stir with a wooden spoon to mix, about 30 seconds. Add the basil and salt to taste and remove from the heat. Allow to cool.
Lightly butter a large baking sheet.
Work with one sheet of phyllo at a time, keeping the remaining leaves covered with a slightly damp kitchen towel to prevent them from drying out.
ASSEMBLE THE TURNOVERS: Working quickly, place a sheet of phyllo on a work surface with a long side toward you. Lightly brush the sheet with melted butter and sprinkle with 1 teaspoon of the shredded coconut. Fold the sheet crosswise in half. Brush with butter and sprinkle with 1/2 teaspoon of the coconut. Fold the sheet lengthwise in half. You will have a 4 layer strip about 4 by 12 inches. Lightly brush the strip with melted butter.
Place 1/4 cup of the filling on the bottom left hand corner of the strip. Fold bottom right corner of the pyllo strip diagonally over the filling so that the short edge meets the long edge of the strip, forming a triangular point. Continue folding up the triangle over itself to form a triangular package. Brush the triangle with butter and place it seam side down on the prepared baking sheet. Sprinkle 1 teaspoon of the shredded coconut over the triangle. Repeat the assembly with the remaining phyllo sheets and filling. Cover and set aside until ready to bake.
MAKE THE SAUCE: Bring the chicken broth to a boil in a medium saucepan. Lower the heat to moderately high and gently boil until reduced to 1 cup, about 15 minutes. Add the cream, coconut milk, and 1 1/2 tablespoons of the curry paste and blend well with a whisk. (Save the remaining curry paste for other uses.) Continue cooking until the sauce is reduced to about 1 cup and has thickened enough to coat the back of a spoon, about 15 minutes. The sauce may appear curdled; this is natural, don’t worry. Strain the sauce through a fine-mesh sieve into a small saucepan. Cover and set aside. NOTE: Do not confuse coconut milk with coconut cream. Excellent canned unsweetened coconut milk is available in Asian markets and some supermarkets. After opening, it can be refrigerated for up to 1 week. For longer storage, freeze it in ice cube trays, then store the cubes in plastic bags. Before using, heat the frozen coconut milk until completely melted. Four cubes equal about 1/2 cup. You may substitute heavy cream for the coconut milk, but the taste will be slightly altered.
Preheat the oven to 375°F Adjust an oven rack to the lowest position. Bake the turnovers until crisp and golden brown, about 20 minutes. Let cool slightly.
TO SERVE: gently reheat the sauce and divide it among four preheated plates. Arrange 2 turnovers on each plate and garnish with shredded basil. Yield 8 turnovers, enough for 8 first course or 4 main course servings.
Cooking Under Wraps.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	439.07 Kcal (1838 kJ)
Calories from fat	301.55 Kcal
		% Daily Value*
Total Fat	33.51g	52%
Cholesterol	63.94mg	21%
Sodium	1006.06mg	42%
Potassium	297.41mg	6%
Total Carbs	31.37g	10%
Sugars	15.4g	62%
Dietary Fiber	2.63g	11%
Protein	5.33g	11%
Vitamin C	15.6mg	26%
Vitamin A	0.1mg	5%
Iron	1.4mg	8%
Calcium	49.9mg	5%

Amount Per 100 g
Calories	209.21 Kcal (876 kJ)
Calories from fat	143.68 Kcal
		% Daily Value*
Total Fat	15.96g	52%
Cholesterol	30.47mg	21%
Sodium	479.36mg	42%
Potassium	141.71mg	6%
Total Carbs	14.95g	10%
Sugars	7.34g	62%
Dietary Fiber	1.25g	11%
Protein	2.54g	11%
Vitamin C	7.4mg	26%
Vitamin A	0.1mg	5%
Iron	0.7mg	8%
Calcium	23.8mg	5%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Spinach With Indian Spices

Olive oil, Onion, minced, Garlic cloves, minced and 8 more..
Vietnamese Caramel Shrimp

Sugar, Water, Oil, Shallot, chopped and 9 more..
Kerala Shrimp Curry

Frozen shrimp (large), Turmeric powder and 20 more..
Eggs Poached in Curried Tomato Sauce

Peanut oil, Chopped onion, Minced garlic and 13 more..
Sri Lankan Crab Curry

Peanut oil, Onions, finely chopped, Garlic cloves, crushed and 11 more..
Spicy Beef Curry Stew for the Slow Cooker

Olive oil, Beef stew meat, Salt and pepper to taste and 7 more..
Banana Leaf Seafood

Shallots, finely chopped, Garlic, peeled and crushed and 8 more..
Banana Leaf Seafood

Shallots, finely chopped and 10 more..
Fish and Vegetable Soup with Lime, Ginger, and Cilantro

Sliced shallots (about 1 3/4 oz), Garlic cloves and 15 more..
Tamarind Barbecue Sauce

Shallots, diced, Garlic cloves, chopped and 15 more..
Jamaican Jerk Chicken Skewers

Shallots, minced, Garlic cloves, minced and 16 more..
Jumbo Shrimp With Sweet-And-Sour Sauce

Minced garlic, Minced ginger, Orange marmalade and 10 more..
Shrimp Curry Soup

Sweet potatoes, peeled and cubed, Butter, Onion, sliced and 18 more..