Shrimp Dancing Curry
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| 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
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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