Coconut Curry Shrimp Cakes W Papaya Lime Sauce Recipes

COCONUT CURRY SHRIMP CAKES W / PAPAYA LIME SAUCE

Steps:

• in a small saute pan add curry powder on medium heat until fragrant, 30-45 seconds, remove.
• mix curry powder and next 13 ingredients, stir well and refrigerate for 1 hour.
• divide into 8 patties, and spray a saute pan with cooking spray or use 1 tbsp olive oil.
• add 4 patties, cook for 5 mins per side until browned, repeat.
• (or you can preheat your oven to 375, spray a pan with spray and cook 10 mins per side).
• for sauce:.
• process papaya, lime juice, water and sugar until smooth.
• to serve:.
• place salad greens on 4 plates.
• top each plate with 2 shrimp cakes, top with sauce, garnish with toasted sesame seeds, serve.

COCONUT SHRIMP CAKES

Steps:

• In a large mixing bowl combine ½ cup panko crumbs, ¼ cup dried coconut, chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger.
• Add shrimp pieces to the panko mixture and stir until just combined.
• Lightly grease your hands with cooking spray.
• Shape the mixture into 4 balls. Set aside.
• In a separate dish combine remaining panko crumbs and coconut.
• Roll shrimp balls in the panko mixture.
• Press to form each ball into a 4-inch patty.
• Heat the vegetable oil in a large skillet set over medium-high heat.
• Add patties to the hot oil and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Make sure to add more oil if needed.
• Remove from pan and transfer to paper towel lined plate.
• Transfer to serving platter and garnish with cilantro; serve with lime wedges.

LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE

Steps:

• MAKE CURRY SAUCE
• Combine all the ingredients for the sauce in a heavy medium saucepan. Bring to a boil over medium-high heat, whisking to blend. Reduce the heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper.
• MAKE KAFFIR LIME BATTER
• Using on/off turns, mix the flour, cornstarch, lime leaves, curry paste, sugar, and salt in a food processor until blended. Transfer the mixture to a medium metal bowl. Gradually whisk in 3/4 cup of ginger ale.
• MAKE SHRIMP
• Add enough oil to a heavy large saucepan to measure 1 1/2inches deep. Attach a deep-fry thermometer to the side of the pan (do not allow tip to touch bottom of pan). Heat the oil to 370°F to 380°F.
• Place the cornstarch in a shallow bowl. Place the coconut in a medium bowl. Lightly dredge the shrimp in the cornstarch, shaking off excess. Working in batches, dip the shrimp in batter to coat lightly, allowing excess batter to drip off, then dredge shrimp in the coconut. Fry the shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
• Divide the warm curry sauce among six plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.