Thai Yellow Curry Fried Shrimp w/ Panko Coconut Crumb
These seasoned and coated beauties are perfect as a snack or appetizer!
Curry pastes are usually used for curries. Duh…but they also make a great marinade. Nowadays, we are offered a great variety of good curry pastes. I particularly like the curry pastes by Blue Elephant, because they are hand-made, msg-free and packed with flavourful spices. You can smell the aromatic explosion when you open a package.
The Panko + Coconut crumb give these shrimp an incredible crunch.
Thai yellow curry is a creamy curry recipe, loaded with fragrant spices. It’s often prepared with chicken and potatoes, but I’m going to put a fresh a spin on this authentic recipe.
>> Celebrate the Thai cuisine with these fresh and fragrant fusion recipes made with the Blue Elephant curry pastes: Thai Green Curry and Vegan Corn Fritters w/ Thai Red Curry Paste .
Today, I will be using shrimp, but not in your usual curry sauce, instead I’m going to fry them crisp. Even though, I will fry these shrimp, I’m going to try to preserve the authentic curry flavours. Of course this means we cannot leave out the essential ingredient: coconut milk! So to keep the infusion of coconut milk, I will add coconut shavings to the Panko crumb coating. This will mellow the bite of the Thai yellow curry spices and create a yummy savory snack!
Though, I could live off of curry, yet still really recommend you try out these crispy fried shrimp!
Thai Yellow Curry Fried Shrimp w/ Panko Coconut Crumb
- Prep: 15 min
- Total: 35 min
Fish
Ingredients
- 2 tbsp Thai Yellow Curry paste by Blue Elephant
- 2 tbsp sunflower or peanut oil
- 12 shrimp (I bought a package of deveined shrimp with shells)
- ½ cup Panko breadcrumbs
- ⅓ cup coconut shavings
- 3 or 4 tbsp plain flour
- 1 egg
- salt & pepper to taste
- sunflower or peanut oil for frying
- sweet chili sauce
- lime wedges
Instructions
- Defrost your shrimp and remove the shells, but leave the tail on. Wash your shrimp with a little bit of vinegar and water and set this aside. You can also use fresh shrimp, but do make sure to devein them first.
- Add two tablespoons of the curry paste and two tablespoons of oil in a bowl and mix well. Then add the paste to the shrimp and let them marinate for an hour in the fridge.
- Prepare your coating by combining the Panko breadcrumbs and coconut shavings. You can add some salt and pepper to taste. In another bowl beat one egg and put some flour on a plate.
- Take the shrimp out of the fridge. Hold them by the tail and dust them with flour. Then dip them in the egg and coat them with the Panko + coconut crumbs. Do this with all the shrimp.
- Heat about two and a half inches of sunflower oil in a deep pot. Deep-fry the shrimp in batches of 4 or 6 at a time. When the shrimp are golden brown on both sides, use a slotted spoon and remove them from the pan. Transfer the shrimp on some kitchen towel paper to release the excess oil.
You can serve these crispy Thai yellow curry shrimp with a sweet chili sauce, ketchup or even mayonnaise. Squeeze a little bit of lime juice over them and enjoy!
If you make my recipes please tag @blueelephant_nl and me(@the_spiced_chickpea) We'd love to see what you've made!