Big Food Bucket List

Big Food Bucket List

Spicy Thai

  • prep time60 min
  • total time 60 min
  • serves 4

This sammy IS insane! It’s crispy, crunchy, sweet and tangy! Who would have thought that peanut butter, shrimp and curry actually go together? But oh my, do they ever!

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Directions for: Spicy Thai


Peanut Butter

2 cups (450 mL) peanuts

2 tsp (10 mL) sea salt

1 tsp (5 mL) coconut oil

Orange Marmalade

2 cups 450 mL) oranges, puréed (4 medium sized oranges)

4 cups (1 L) orange peel

2 cups (450 mL) sugarcane

½ cup (118 mL) lemon juice

¼ tsp (1 mL) salt

Tempura Mix

7 cups (1750 mL) sparkling water

8 cups (2L) flour

⅔ cup (158 mL) honey

⅔ cup (158 mL) soy sauce

½ cup (125mL) hot sauce (Sriracha sauce)

Coconut Mix, Battering and Frying

7 cups (1750 mL) long grain shredded unsweetened coconut

7 cups (1750 mL) sweetened coconut

2 Tbsp (10 mL) cayenne

2 Tbsp (10 mL) salt

16 Shrimp (Extra Large - 26/30 count) – detailed and deveined (4 shrimp per sandwich)


8 slices challah bread

4 Tbsp (60 mL) Sriracha sauce

4 Tbsp (60 mL) basil, chiffonade or ½ tsp per sandwich

2 Tbsp (15 mL) yellow powder curry


Peanut Butter

1. In a food processor, blend peanuts until the nuts start to break down and get chunky.

2. Pause the food processor. Add salt, coconut oil and continue to blend until the peanut butter is creamy. Watch not to over blend or you will have a runny peanut butter.

Orange Marmalade

1. Cut 4 medium size oranges into quarters. Remove fruit from skin and all seeds. Reserve the orange peel for next step. Add peeled fruit to a food processor and purée. You will end with 2 cups of puréed orange juice. Set aside.

2. Cut 2 cups of the reserved orange peels and dice into 1/4 inches

3. In a pot, add the orange puree and diced orange peels. Then, add sugarcane, lemon juice and salt. Ensure the ingredients are combined and well mixed. Turn stovetop to medium heat and boil for 40-45 minutes. The consistency should be medium thickness. Take pot off heat and let sit for 20 minutes.

Tempura Mix

1. Add 7 cups of sparkling water to a bowl. Slowly whisk, then combine 8 cups of flour to the sparkling water.

2. Next, add 2/3 cup honey and 2/3 cup soy sauce. Whisk and mix ingredients until smooth and creamy, similar to a pancake mix consistency.

3. Reserve tempura mix for battering and frying.

Coconut Mix, Battering and Frying

1. In a separate bowl, mix the long grain shredded coconut with the sweetened coconut. Combine the cayenne and salt. Mix well.

2. Dip each piece of shrimp in the reserved wet tempura mix. Let a small amount drip off, but let the shrimp remain totally coated.

3. Then, dip battered shrimp into the dry coconut mix. Take a handful of coconut mix and drop on top of the shrimp to cover it.

4. Press down lightly on the battered shrimp to ensure dry mix sticks on to the wet tempura. Toss each piece of shrimp back and forth in your hands until the remaining loose coconut mix has fallen off. The shrimp should still be fully coated. Repeat until all shrimps are coated.

5. Fry coated shrimps at 340°F for 2 minutes, or until crispy and browned.


1. On the top slice of the challah bread, spread the creamy peanut butter then add the orange marmalade to the bottom slice.

2. Per sandwich, add a dollop of hot sauce (Sriracha) atop the peanut butter, then sprinkle with 1/2 tbsp basil chiffonade.

3. Sprinkle desired amount of yellow powder curry to the bottom slice of bread. Lastly, place 4 pieces of crispy coconut shrimp a top of the creamy peanut butter.

4. Close sandwich and slow grill in a pan for a few minutes until the challah bread is toasty and hot, then serve!

Source and Credits

Recipe courtesy of Keena Tallman of PBJ’s Grilled

See more: Bread, Lunch, Peanut, Seafood, Shellfish, Thai

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