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World Cuisines
thai curry recipe
thai curry recipe (Coconut shrimp)
Delicious salmon recipes
Takes about an hour to make
Makes about 4 servings
Ingredients:
10-12 large fresh or frozen shrimp
1/2 cup flour
1/4 tsp salt
1/2 tsp baking powder
An egg
1/4 to 1/2 tsp cayenne pepper
1/3 cup of cold water/ice water
1/2 cup of dry shredded unsweetened coconut (the baking type)
1 cup of coconut/canola/corn oil
Directions:
For this thai curry recipe, start off by thawing the frozen shrimp. Then remove shrimp from the shells; do not remove the tails. Obtain a large bowl, and add in the flour, salt, baking powder, and cayenne pepper. Mix contents with a fork. Add an egg, stir, and then add water. Stir until batter becomes fairly smooth. Place the dry coconut onto a plate; spread it.
Then dip the shrimp into the batter (hold it from its tail), and place it in the coconut. Put shrimp onto a dry clean plate.
Obtain a frying pan. Then heat a cup of coconut/canola/corn oil over medium high to high heat. Ensure oil is about 1 inch thick. Lines of heat should rise from the bottom of the pan when it is ready for cooking. Place shrimp into the pan one at a time. Then lower heat to medium. Cook each side for 20 seconds. Use tongs to help you turn the shrimp. Place a piece of parchment paper onto a clean surface. Shrimp should be removed from the oil when shrimp appears light to medium golden brown. Place shrimp onto the parchment paper for drying.
Serve immediately with Thai sweet chilli sauce, or freshly made mango sauce. Enjoy this delicious thai curry recipe!
Note that you can adjust the recipe to make it gluten-free. Just substitute regular flour with ¼ a cup of rice flour, and ¼ a cup of cornstarch.
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