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