*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Shrimp | |
Shrimp, shell on and veins removed | 4 each |
Lotus Root | 4 each |
Snap Peas | 4 each |
Old Bay Seasoning | 1 tsp |
Curry Sauce | |
Club House Curry Powder | 2 tbsp |
Thai Kitchen Coconut Milk | 30 mL |
Dashi | 200 mL |
Soy | 3 tbsp |
Mirin | 1 tsp |
Club House Bay Leaves, Whole | 2 each |
Sesame oil | 1 tbsp |
Shrimp shells, charred | 4 each |
Potato starch | 30 g |
Garnish | |
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.
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