Crispy Peanut Shrimp
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
Crispy Peanut Shrimp:
24 large shrimp, shelled, de-veined, tail on
2 cups chopped peanuts, preferably raw shelled
1-1/2 cups Panko bread crumbs
3 eggs, beaten
1/2 cup coconut milk
seasoned flour, for dredging
4 cups Vegetable oil, for deep-frying
Thai Ginger Dipping Sauce:
1 Tbsp. honey
2 Thai chiles, chopped, or to taste
1 stalk lemongrass, grated or finely chopped
2 kaffir leaves, finely chopped
2 Tbsp. fish sauce
2 Tbsp. minced ginger
2 Tbsp. chopped fresh coriander
3 Tbsp. rice wine vinegar
Instructions:
To prepare the shrimp:
Add the flour to a bowl or shallow baking dish. Beat together the eggs and milk in a bowl. Combine the peanuts and panko crumbs together in a another bowl or shallow baking dish. Dredge the shrimp first in the flour, then in the egg mixture and finally coat them in the peanut and panko mixture.
Add the oil to a deep heavy-bottomed pot (The oil should come only half way up the pot). Heat the oil to 325F. Be careful when adding the coated shrimp in batches of 6 into the hot oil. Fry the shrimp until golden, about 1-2 minutes. Transfer the cooked shrimp to a plate lined with paper towels. Serve the shrimp hot with the Thai Ginger Dipping Sauce.
For the Thai ginger dipping sauce:
Add the honey, chiles, lemongrass, kaffir leaves, fish sauce, ginger, coriander and rice wine vinegar to a saucepan and bring to a simmer. Serve the dip hot or cold with the shrimp. Serve with the Crispy Peanut Shrimp.
Yields 24 shrimp or 6 appetizer servings.
Recipe by Christine Cushing.