Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• Panang Curry

• 3  tablespoons  maesri panang curry paste, 4 ounce can
• 1 (13 1/2ounce) 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

• Kaffir Lime Batter

• 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

• Shrimp And Eggplant

• 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

Directions

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