Kaffir Lime Batter-Fried Shrimp And Eggplant With Panang Curry

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup cornstarch

Kaffir Lime Batter

3 fresh kaffir lime leaves , chiffonade paper thin for garnish

6 cups peanut oil (for frying)

1 fresh lemongrass , stalk rough chopped

6 whole dried cardamom pods , smashed

3 tablespoons maesri panang curry paste , 4 ounce can

1 teaspoon palm sugar , grated

2 tablespoons palm sugar , grated

2 teaspoons fish sauce

2 fresh garlic cloves , smashed

3 Chinese eggplants , cut into 1 1/2 inch by 1/4 inch sticks

5 1/2 ounces ice cold ginger ale

24 very large butterflied fresh shrimp , peeled and deveined tail on

1 tablespoon fresh lime juice

fresh cilantro stem (to garnish)

1/2 cup cornstarch , for dusting of shrimp and eggplant

1/2 teaspoon fine salt

1 (13 1/2 ounce) can coconut milk , Aroy-d brand preferred

3 fresh kaffir lime leaves

1 tablespoon maseri curry paste

Panang Curry

3/4 cup all-purpose flour

2 teaspoons fine chopped fresh kaffir lime leaves

Shrimp And Eggplant

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