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.


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
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.



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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