Lime And Coconut Shrimp With Red Curry Sauce
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
40
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Lemon Peel (grated)1 tbsp
Lime Juice (fresh)3 cup
All-Purpose Flour1 cup
Cornstarch1 tsp
Salt6 cups
Peanut Oil (about)2.5 cups
Sweetened Flaked CoconutDirections:
1
For curry sauce: Combine all ingredients in heavy medium saucepan
2
Bring to boil over medium-high heat, whisking to blend
3
Reduce heat to medium and simmer 1 minute
4
Remove from heat
5
Cover and let sauce stand at room temperature 10 minutes for flavors to blend
6
Strain
7
Season sauce to taste with salt and pepper
8
(Can be made 2 days ahead
9
Cover and refrigerate
10
Rewarm before serving
11
) Combine all ingredients in heavy medium saucepan
12
Bring to boil over medium-high heat, whisking to blend
13
Reduce heat to medium and simmer 1 minute
14
Remove from heat
15
Cover and let sauce stand at room temperature 10 minutes for flavors to blend
16
Strain
17
Season sauce to taste with salt and pepper
18
(Can be made 2 days ahead
19
Cover and refrigerate
20
Rewarm before serving
21
) For kaffir lime batter: Using on/off turns, mix flour and next 5 ingredients in processor until blended
22
Transfer flour mixture to medium metal bowl
23
Gradually whisk in 3/4 cup ginger ale
24
(Can be made 6 hours ahead
25
Cover and refrigerate
26
Add more ginger ale by tablespoonfuls if batter thickens
27
) Using on/off turns, mix flour and next 5 ingredients in processor until blended
28
Transfer flour mixture to medium metal bowl
29
Gradually whisk in 3/4 cup ginger ale
30
(Can be made 6 hours ahead
31
Cover and refrigerate
32
Add more ginger ale by tablespoonfuls if batter thickens
33
) For shrimp: Add enough oil to heavy large saucepan to measure 1 1/2 inches deep
34
Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan)
35
Heat oil to 370°F to 380°F
36
Place cornstarch in shallow bowl
37
Place coconut in medium bowl
38
Lightly dredge shrimp in cornstarch, shaking off excess
39
Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off
40
Dredge shrimp in coconut
41
Fry shrimp until cooked through and coconut is golden, about 2 minutes
42
Transfer to paper towels to drain
43
Add enough oil to heavy large saucepan to measure 1 1/2 inches deep
44
Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan)
45
Heat oil to 370°F to 380°F
46
Place cornstarch in shallow bowl
47
Place coconut in medium bowl
48
Lightly dredge shrimp in cornstarch, shaking off excess
49
Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off
50
Dredge shrimp in coconut
51
Fry shrimp until cooked through and coconut is golden, about 2 minutes
52
Transfer to paper towels to drain
53
Divide warm sauce among 6 plates
54
Stand 3 shrimp back-to-back on each plate
55
Garnish with cilantro sprigs and lime leaves and serve
56
Divide warm sauce among 6 plates
57
Stand 3 shrimp back-to-back on each plate
58
Garnish with cilantro sprigs and lime leaves and serve
59
*Available at Indian, Southeast Asian, and Latin American markets and in the ethnic foods section of many supermarkets
60
**Found at Southeast Asian markets
61
*Available at Indian, Southeast Asian, and Latin American markets and in the ethnic foods section of many supermarkets
62
**Found at Southeast Asian markets