Kaffir Lime Batter Fried Shrimp And Eggplant With Panang Curry Food

KAFFIR LIME BATTER-FRIED SHRIMP AND EGGPLANT WITH PANANG CURRY

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

Make and share this Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry recipe from Food.com.

Provided by MarraMamba

Categories Spicy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

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

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.

Nutrition Facts : Calories 3398, Fat 343.3, SaturatedFat 70.7, Cholesterol 54.7, Sodium 655.2, Carbohydrate 79.2, Fiber 14.8, Sugar 24.4, Protein 16.2

BEST EVER BATTER-FRIED SHRIMP

Best Ever Batter-Fried Shrimp image

Batter fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.

Provided by RedLobsterRestauran

Categories < 15 Mins

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoning salt
1/4 teaspoon salt
oil (for deep frying)

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.

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