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    You are in: Home / Recipes / Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry Recipe
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    Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    MarraMamba's Note:

    From Rathbun Restaurant in Atlanta, I have not tried this yet but it looks terrific

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    Ingredients:

    Servings:

    Units: US | Metric

    Panang Curry

    Kaffir Lime Batter

    Shrimp And Eggplant

    Directions:

    1. 1
      For the Curry: makes 12 ounces-3 ounces per dish.
    2. 2
      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.
    3. 3
      For the Batter:
    4. 4
      makes 1 3/4 cups batter.
    5. 5
      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.
    6. 6
      For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving.
    7. 7
      .
    8. 8
      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.
    9. 9
      For the Assembly:.
    10. 10
      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.
    11. 11
      *These types of ingredients can be found at Asian specialty food stores and many supermarkets.

    Ratings & Reviews:

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    Nutritional Facts for Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry

    Serving Size: 1 (905 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 3398.0
     
    Calories from Fat 3089
    90%
    Total Fat 343.3 g
    528%
    Saturated Fat 70.7 g
    353%
    Cholesterol 54.7 mg
    18%
    Sodium 655.1 mg
    27%
    Total Carbohydrate 79.1 g
    26%
    Dietary Fiber 14.7 g
    59%
    Sugars 24.4 g
    97%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    panang curry paste

    fresh lemongrass

    cardamom pods

    kaffir lime leaves

    kaffir lime leaves

    kaffir lime leaves

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