Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry
- Ready In:
- 30mins
- Ingredients:
- 22
- Serves:
-
4
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
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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RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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