Recipe: Lime and Coconut Shrimp with Red Curry Sauce and Kaffir Lime Batter

LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE
"Ice-cold ginger ale is just one of the secrets to chef Kevin Rathbun's Asian-inspired shrimp appetizer. The woody and fragrant kaffir lime leaf is another and can be found in the freezer section of Asian or Thai grocery stores. Rathbun's restaurant in Atlanta also serves this dish with chicken or tofu in place of the shrimp."



FOR THE CURRY SAUCE:
1 (13.5- to 14.5-ounce) can unsweetened coconut milk
12 whole green cardamom pods, crushed
3 fresh kaffir lime leaves (3 double leaves)
2 garlic cloves, chopped
2 tablespoons (packed) light brown sugar
1 tablespoon grated lemon peel
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste
2 teaspoons Asian fish sauce, such as nam pla or nuoc mam

FOR THE KAFFIR LIME BATTER:
3/4 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons minced kaffir lime leaves (3 to 4 double leaves)
1 1/2 teaspoons Thai red curry paste
1 teaspoon (packed) light brown sugar
1/2 teaspoon salt
3/4 cup ice-cold ginger ale

FOR THE SHRIMP:
About 6 cups peanut oil, for frying
1/2 cup cornstarch
2 1/2 cups sweetened flaked coconut
18 uncooked large shrimp (about 1 pound), peeled, deveined, and butterflied, tails left intact
Fresh cilantro sprigs and kaffir lime leaves, for garnish

TO MAKE THE CURRY SAUCE:
Combine all the ingredients for the sauce in a heavy medium saucepan. Bring to a boil over medium-high heat, whisking to blend. Reduce the heat to medium and simmer 1 minute. Remove from heat.

Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper.

TO MAKE THE KAFFIR LIME BATTER:
Using on/off turns, mix the flour, cornstarch, lime leaves, curry paste, sugar, and salt in a food processor until blended. Transfer the mixture to a medium metal bowl. Gradually whisk in 3/4 cup of ginger ale.

TO PREPARE THE SHRIMP:
Add enough oil to a heavy large saucepan to measure 1 1/2 inches deep. Attach a deep-fry thermometer to the side of the pan (do not allow tip to touch bottom of pan). Heat the oil to 370 to 380 degrees F.

Place the cornstarch in a shallow bowl. Place the coconut in a medium bowl. Lightly dredge the shrimp in the cornstarch, shaking off excess. Working in batches, dip the shrimp in batter to coat lightly, allowing excess batter to drip off, then dredge shrimp in the coconut. Fry the shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.

TO SERVE:
Divide the warm curry sauce among six plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.

Makes 4 to 6 servings
Used by permission to Recipelink.com from Random House
Source: The Epicurious Cookbook