Curried Coconut Shrimp with Tamarind Dipping Sauce

Curried Coconut Shrimp With Tamarind Dipping Sauce

ATTRIBUTES:  Appetizer, hors d'oeuvre

PRODUCT USED: Saha Indian Korma Curry Base™, Saha Thai Pad Thai Base™

PREP TIME: 10-15 minutes COOK TIME: 15-20 minutes

SERVES: 4-6

Ingredients:

 For Shrimp -

• 12-4 jumbo (16-20 count) shrimp (700 g) 
• 1/4 cup (60 ml) Saha Indian Korma Curry Base™
  
• 1 cup (250 ml) shredded unsweetened coconut
• 1/2 cup (125 ml) panko stryle bread crumbs
• 2 large eggs
• 3/4 cup (180 ml) plus 2 tbsp (30 ml) all purpose flour
• 1 tsp (5 ml) salt
• oil for frying (approx. 3 cups or 750 ml)
• bamboo or wooden skewers

For Dipping Sauce -

• 1/2 cup (125 ml) Saha Thai Pad Thai Base™
• /12 cup (125 ml) coconut milk
• 1 tbsp (15 ml) finely chopped cilantro
• 1 tbsp (15 ml) lime juice

Directions:

1. Add the panko and the shedded coconut to a shallow container and mix thoroughly. Set aside.
2. Combine the 3/4 cup of flour and the salt and mix well.
3. In another bowl, combine the eggs, Saha Indian Korma Curry Base™, and the 2 tbsp of flour and whisk to combine.
4. Run the skewers though the shrimp lengthwise and place on the flour and salt mixture. Working one at at time, shake any excess flour off and move the shrimp to the egg mixture. Again, working one at a time, shake off any excess batter and move the shrimp to the panko and coconut mixture. When the shrimp are coated, set them on a tray and ensure they do not stick to each other. Lightly cover with plastic wrap and transfer to a refrigerator for 10-12 minutes.
5. During this time, combine the Saha Thai Pad Thai Base™ and the coconut milk and mix thoroughly.
6. In a large pan or wok, heat the oil to 375 F. Without crowding the pan, add 3 or 4 shrimp into the oil and cook for 1-2 minutes per side or until crisp and golden brown. When cooked, transfer the shrimp to a rack or a tray lined with paper towels to drain excess oil.
   
7. Transfer the dipping sauce to a ramekin and place the shrimp around the sauce to serve.