Start with large shrimp and layer on ingredients to make this complex dish.
Recipe: Red Curry Shrimp
With Plantain Tempura
This is a most interesting international fusion dish. Thai red curry is most commonly used to make a popular dish based on a thick, coconut milk-based sauce (that also includes some fish sauce). It is served with beef, chicken, duck, pork, shrimp or tofu. On the opposite side of the Pacific Ocean, masa is the finely ground corn used to make tortillas, tamales and many other Latin dishes. While the two ingredients might seem an ocean apart, together they create a unique flavor experience. We hope you enjoy this special fusion recipe for Red Curry Shrimp and Plantain Tempura. Red curry and masa are one of McCormick’s 10 flavor trends for 2008. Read the other flavor trends.
- Vegetable or peanut oil, for frying
- 1 cup masa harina* (instant corn masa flour, shown in photo below)
- 3 tablespoons red curry powder (shown in photo below)
- 1 teaspoon Sicilian sea salt
- 1/4 teaspoon baking powder
- 1-2/3 cups ice cold water
- 1 egg yolk
- 1 pound large shrimp (21 to 25 count), peeled and deveined
- 2 very ripe plantains or ripe bananas, peeled and cut into 1/2-inch thick slices
*Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in the Latin, Mexican or baking aisle of supermarkets.
Sweet & Sour Dipping Sauce
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons seeded cucumber, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1/2 teaspoon Sriracha Hot Chili sauce†
†Sriracha is a hot chili sauce from Thailand. It is made from sun-ripened chile peppers, vinegar, garlic, sugar and salt. It can be found in the Asian aisle of some supermarkets and in Asian groceries.
Red Curry Shrimp
- Pour oil into large skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.
- Mix masa harina, red curry powder, sea salt and baking powder in large bowl. Add water and egg yolk; stir until just moistened. Let batter stand 3 minutes to thicken slightly.
- Dip shrimp and plantains into batter, a few pieces at a time; shake off excess. Carefully add to hot oil. Fry shrimp 2 minutes or until golden brown, turning once. Fry plantains 1 minute. Remove and drain on paper towels. Sprinkle fried shrimp and plantains with additional red curry powder, if desired. Serve with Sweet & Sour Dipping Sauce (see below).
Sweet & Sour Dipping Sauce
- Mix honey, fresh lime juice, seeded cucumber, fresh cilantro and Sriracha Hot Chili Sauce in small bowl.
Recipe © McCormick. Other material © Copyright 2005-
Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.