Shrimp Dancing Curry


*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.

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IngredientsQuantities
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

Chef’s Tip: Batter the shrimp for a quick coconut shrimp appetizer or top your house salad with the shrimp for an instant starter.

 

Instructions

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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