Crispy Kaffir Lime Shrimp and Eggplant with Zesty Panang Curry
Indulge in a delightful fusion of flavors with this Crispy Kaffir Lime Shrimp and Eggplant served atop a rich and aromatic Panang Curry sauce. The fresh, zesty notes of kaffir lime and lemongrass perfectly complement the crispy batter-fried shrimp and tender eggplant, making for a stunning appetizer or main course. This dish is a wonderful balance of heat and flavor, sure to impress family and friends at your next gathering. Perfect for those who appreciate the vibrant essence of Thai cuisine, it's an unforgettable experience in every bite.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Maesri Panang curry paste
3 tablespoons (none)
Coconut milk
1 (13 1/2 ounce) can (none)
Fresh lemongrass
1 stalk (rough chopped)
Palm sugar
2 tablespoons (grated)
Fresh garlic cloves
2 cloves (smashed)
Whole dried cardamom pods
6 pods (smashed)
Fresh lime juice
1 tablespoon (none)
Fish sauce
2 teaspoons (none)
Fresh kaffir lime leaves
3 leaves (none)
All-purpose flour
3/4 cup (none)
Cornstarch
1/4 cup (for batter)
Maseri curry paste
1 tablespoon (none)
Fine chopped fresh kaffir lime leaves
2 teaspoons (none)
Fine salt
1/2 teaspoon (none)
Palm sugar
1 teaspoon (grated)
Ice cold ginger ale
5 1/2 ounces (none)
Very large butterflied fresh shrimp
24 (peeled and deveined, tail on)
Chinese eggplants
3 (cut into 1 1/2 inch by 1/4 inch sticks)
Cornstarch
1/2 cup (for dusting shrimp and eggplant)
Peanut oil
6 cups (for frying)
Fresh cilantro stem
1 (for garnish)
Fresh kaffir lime leaves
3 (chiffonade paper thin for garnish)
Instructions
1
For the Panang Curry Sauce: In a small saucepan, combine the maesri panang curry paste, coconut milk, chopped lemongrass, grated palm sugar, smashed garlic, smashed cardamom pods, lime juice, and fish sauce. Bring to a boil, then reduce the heat to a simmer for 1 minute. Remove from heat and allow it to steep for 5 minutes. Strain the mixture through a fine mesh strainer and keep it warm on low heat.
2
For the Batter: In a food processor, combine the all-purpose flour, cornstarch, maseri curry paste, finely chopped kaffir lime leaves, fine salt, and palm sugar. Pulse until smooth. Transfer the mixture to a cold stainless steel bowl. Gradually whisk in the ice-cold ginger ale, ensuring a lump-free batter. Refrigerate to keep chilled.
3
For the Shrimp and Eggplant: Dust the butterflied shrimp and eggplant sticks with cornstarch. Transfer them to the prepared batter, ensuring they are well-coated. Heat the peanut oil in a deep frying pot to 350°F (175°C). Fry the shrimp and eggplant in batches for about 2 minutes or until they turn a crisp golden brown. Use a slotted spoon to transfer them onto paper towels to absorb excess oil.
4
To Assemble: Spoon a warm layer of the Panang curry sauce onto a rectangular serving plate. Artistically shingle the crispy eggplant and shrimp on top of the sauce. Garnish with fresh cilantro sprigs and thinly chiffonaded kaffir lime leaves for an elegant presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Kaffir Lime Shrimp and Eggplant with Zesty Panang Curry?
It is a Thai-fusion dish featuring batter-fried shrimp and eggplant served over a rich and aromatic Panang curry sauce.
What type of curry paste is used in this recipe?
The recipe uses Maesri Panang curry paste in both the sauce and the batter.
How is the Panang curry sauce prepared?
The sauce is made by boiling curry paste, coconut milk, lemongrass, palm sugar, garlic, cardamom, lime juice, and fish sauce, then simmering and steeping before being strained.
What makes the shrimp and eggplant crispy?
They are dusted with cornstarch and coated in a batter made with flour, cornstarch, and ice-cold ginger ale before being deep-fried.
Why is ice-cold ginger ale used in the batter?
The cold temperature and carbonation of the ginger ale help create a light, airy, and exceptionally crispy batter texture.
How should the shrimp be prepared for this dish?
Use 24 very large butterflied fresh shrimp that have been peeled and deveined with the tails left on.
What type of eggplant is recommended?
The recipe calls for 3 Chinese eggplants cut into 1 1/2 inch by 1/4 inch sticks.
What temperature should the oil be for frying?
The peanut oil should be heated to 350°F (175°C) before frying the shrimp and eggplant.
How long does it take to fry the shrimp and eggplant?
They should be fried in batches for about 2 minutes or until they turn a crisp golden brown.
What is the purpose of straining the curry sauce?
Straining through a fine mesh strainer removes the solids like lemongrass, garlic, and cardamom pods to ensure a smooth, elegant sauce.
What are the garnishes for this dish?
The dish is garnished with fresh cilantro sprigs and thinly chiffonaded kaffir lime leaves.
How do you prepare the kaffir lime leaves for the batter?
For the batter, the kaffir lime leaves should be finely chopped before being mixed with the dry ingredients.
What type of sugar is used for sweetness?
Grated palm sugar is used to provide a traditional Thai sweetness to both the sauce and the batter.
What kind of oil is best for frying this recipe?
Peanut oil is recommended due to its high smoke point and neutral flavor.
How do you assemble the dish?
Spoon a warm layer of sauce onto a plate and artistically shingle the crispy shrimp and eggplant on top.
What role does cardamom play in the sauce?
Six smashed cardamom pods are steeped in the sauce to provide a complex, aromatic spice layer.
Should the batter be chilled?
Yes, the batter should be refrigerated to keep it chilled until you are ready to fry.
How much coconut milk is required?
The recipe requires one 13 1/2 ounce can of coconut milk.
What is the first step in making the batter?
Combine flour, cornstarch, curry paste, chopped lime leaves, salt, and palm sugar in a food processor and pulse until smooth.
Is fish sauce included in the recipe?
Yes, 2 teaspoons of fish sauce are added to the Panang curry sauce for savory depth.
Can I use regular lime juice?
Yes, 1 tablespoon of fresh lime juice is used in the Panang curry sauce.
How many kaffir lime leaves are needed in total?
The recipe uses 3 leaves for the sauce, 2 teaspoons of chopped leaves for the batter, and 3 leaves for the garnish.
What does 'chiffonade' mean in this context?
It refers to cutting the kaffir lime leaves into paper-thin ribbons for the garnish.
Is the lemongrass edible in the final dish?
No, the lemongrass is rough-chopped and steeped in the sauce, but it is strained out before serving.
How many servings does this recipe provide?
While not explicitly stated, with 24 large shrimp, it typically serves 4 to 6 people as an appetizer or main course.
Is there salt in the batter?
Yes, 1/2 teaspoon of fine salt is added to the batter mixture.
How should the garlic be prepared for the sauce?
Two garlic cloves should be smashed before being added to the saucepan.
What kind of plate is suggested for presentation?
A rectangular serving plate is recommended for an elegant presentation.
What should I do with the fried items once they are removed from the oil?
Use a slotted spoon to transfer them onto paper towels to absorb any excess oil.
Is this dish considered spicy?
Yes, the use of Panang curry paste in both the sauce and the batter provides a flavorful heat typical of Thai cuisine.