Crispy Peanut Shrimp

24 large shrimp, shelled, de-veined, tail on

2 cups chopped peanuts, preferably raw shelled (500 ml)

1 ½ cups Panko bread crumbs (325 ml)

3 eggs, beaten

½ cup coconut milk (125 ml)

Seasoned flour, for dredging

4 cups Vegetable oil, for deep-frying (1 litre)

Thai Ginger Dipping Sauce

1 tablespoon honey (15 ml)

2 Thai chiles, chopped, or to taste

1 stalk lemongrass, grated or finely chopped

2 kaffir leaves, finely chopped

2 tablespoons fish sauce (30 ml)

2 tablespoons minced ginger (30 ml)

2 tablespoons chopped fresh coriander (30 ml)

3 tablespoons rice wine vinegar (45 ml)


Crispy Peanut Shrimp

1. Add flour to a bowl or shallow baking dish. Beat together the eggs and milk in bowl. In another bowl, combine peanuts and panko crumbs together in a bowl or shallow baking dish.

2. Dredge the shrimp first in the flour then in the egg mixture and finally coat in peanut and panko mixture.

3. Add oil to a deep heavy-bottomed pot (Oil should come only ½ way up the pot). Heat oil to 325 degrees F. Be careful when adding the coated shrimp in batches of 6 into the hot oil. Fry shrimp until golden, about 1 to 2 minutes. Transfer to plate line with paper towel. Serve hot with Thai Ginger Dipping Sauce.

Thai Ginger Dipping Sauce

1. Add the honey, chiles, lemongrass, kaffir leaves, fish sauce, ginger, coriander and rice wine vinegar to a saucepan. Bring to a simmer. Serve the dip hot or cold with the shrimp. Serve with the Crispy Peanut Shrimp. Make 24 shrimp or 6 servings.

See more: Appetizer, Christmas, Fry, Nuts, Thai

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