Thai Chile Corn Chowder with Coconut Fried Shrimp
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
yields: SERVES 4
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced or grated
1 tablespoon fresh ginger, grated
1 lemongrass stalk, chopped
1 fresno chile, seeds removed + chopped
4 cups low-sodium chicken broth
1 potato, peeled + cubed into small pieces
4 cups fresh or frozen yellow corn
1 (14 ounce) can full fat coconut milk
1/3 cup sweet Thai chili sauce
2 tablespoons butter
8 ounces fontina cheese, shredded
1/3 cup fresh cilantro + 1/3 cup basil, chopped
1 small, ripe mango, peeled + diced
fresh cilantro, basil + lime, for serving
Coconut Shrimp
1/2 cup flour
1/2 teaspoon salt + pepper
2 eggs
3/4 cup panko bread crumbs
1 1/3 cups shredded coconut, unsweetened or sweetened
1 pound shrimp, peeled + deveined
coconut or canola oil, for frying
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Instructions
Heat a large soup pot over medium heat and add the olive oil. Once hot, add the garlic, ginger, lemongrass and fresno chile. Cook for 1-2 minutes or until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes or until the potato is fork tender (this is when I start making the shrimp).Add the corn, coconut milk and sweet Thai chile sauce.
Continue cooking until the corn is tender and bright yellow, about 5 minutes. Reduce the heat to low and add the butter + fontina cheese. Cook over low heat, stirring often until the cheese has melted and the soup is creamy.Remove the soup from the heat and stir in the basil, cilantro and a pinch of salt + pepper. Divide the soup among bowls and serve immediately. Garnish with mango, basil and coconut shrimp (recipe below).
Coconut Shrimp:
Add the flour, salt and pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the Panko and coconut to a third bowl, mixing them to combine.Working in an assembly line, dip the shrimp through the flour, then take it for a dip in the egg and then dredge it through the coconut crumbs. Place on a plate and repeat with the remaining shrimp.
Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot (BUT NOT SMOKING), add the shrimp in batches, frying each about 2-3 minutes per side or until the shrimp are light golden. Place the fried shrimp on a paper towel lined plate and repeat with the remaining shrimp. Serve the shrimp warm atop the soup.
From halfbakedharvest.com