KAFFIR LIME BATTER-FRIED SHRIMP AND EGGPLANT WITH PANANG CURRY
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
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
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Thembeka Ntsabo
[email protected]This dish is a bit time-consuming to make, but it's worth it. The shrimp and eggplant are crispy and delicious, and the panang curry is flavorful and rich.
Antonio GM
[email protected]I was a bit skeptical about the kaffir lime batter, but it actually worked really well. The shrimp and eggplant were crispy and flavorful.
ntombi zohlanga
[email protected]This dish was easy to make and turned out great! The shrimp and eggplant were cooked perfectly, and the panang curry was delicious.
Rahim Bajwa
[email protected]I love the combination of shrimp and eggplant in this dish. The panang curry is also very flavorful.
Zina Hesham
[email protected]The kaffir lime batter gave the shrimp and eggplant a unique and delicious flavor. The panang curry was also very good, with just the right amount of spice.
Sadiq Afridi
[email protected]This dish was a hit with my family! The shrimp and eggplant were perfectly crispy, and the panang curry was flavorful and rich. I will definitely be making this again.