|Shrimp, shell on and veins removed||4 each|
|Lotus Root||4 each|
|Snap Peas||4 each|
|Old Bay Seasoning||1 tsp|
|Club House Curry Powder||2 tbsp|
|Thai Kitchen Coconut Milk||30 mL|
|Club House Bay Leaves, Whole||2 each|
|Sesame oil||1 tbsp|
|Shrimp shells, charred||4 each|
|Potato starch||30 g|
|Micro greens||1 tbsp|
Chef’s Tip: Batter the shrimp for a quick coconut shrimp appetizer or top your house salad with the shrimp for an instant starter.
This recipe was created for Club House for Chefs by: Shota Nakajima, Chef Owner of Adana Restaurant in Seattle.
For the Curry Sauce: Combine all of the ingredients except potato starch and sesame oil and slowly simmer down until 20% to fully infuse the flavour. Add potato starch and bring to a boil then add the sesame oil. Reserve for use.
For the Shrimp: Fry the shrimp at 375 degrees for 40-60 seconds. Fry the lotus root at 375 degrees for 1 minute. Fry the snap peas for 20 seconds or until cooked. Combine the shrimp, lotus root and snap peas and toss in OLD BAY Seasoning.
For Serving: Plate the shrimp, lotus root and snap peas and top with curry sauce. Garnish with micro greens.