Best Shrimp Panang Recipes

KAFFIR LIME BATTER-FRIED SHRIMP AND EGGPLANT WITH PANANG CURRY

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.

SHRIMP PANANG

Steps:

• Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside.
• Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.
• Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.

SHRIMP PANANG

Steps:

• Combine shrimp, ¼ cup olive oil, and Thai seasoning in a large bowl and mix until shrimp are well coated. Cover bowl with plastic wrap and refrigerate at least 1 hour. Prepare charcoal grill if using. Grill or cook the shrimp in a large skillet over high heat just until opaque, 2 1/2 to 3 minutes on each side over charcoal or 2 minutes on each side in skillet. Arrange on 1 side of 4 plates. Heat 2 tablespoons olive oil in a medium skillet over high heat. Add onions and garlic and sauté until lightly browned, about 1 ½ minutes. Add coconut milk, curry paste, fish sauce, and paprika, reduce e heat to medium, and cook, stirring constantly, for 2 minutes. Add cream and bring to boil, then reduce heat to low and simmer until sauce is reduced by half, about 3 to 4 minutes. Meanwhile, bring water to boil in a large saucepan. Drop in snow peas and boil 1 minute. Drain and pat dry. Spread sauce over center of each serving plate. Arrange snow peas on opposite side of plate from shrimp. Garnish with bell pepper and serve.

SHRIMP PANANG

Steps:

• Preheat grill to medium high. Toss the shrimp with olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked, but just cooked through. Set aside. Heat vegetable oil in skillet over medium-high heat and add garlic, red onion and chili garlic sauce and cook, stirring, until the onion is softened. Add the coconut milk, fish sauce and chili powder and cook until reduced by about half. Add half and half and bring to a simmer. Cook until it thickens nicely. Spread some sauce on platter, arrange shrimp on top and spread with more sauce and then garnish with sliced peas. We served it with white rice and a bottle of the Pacific Rim Hahn Vineyard Chenin Blan