Shrimp Lettuce Wraps with Thai Curry
Great light and easy recipe from KnowBuddy Scott W.
1lb Jumbo Raw Shrimp, pop the tail off and split the shrimp so they curl when frying.
1 cup. Rice Flour
1 cup. Cornstarch
4 cloves minced garlic
2 tbsp. red curry paste
1/2 cup. Unsweetened coconut milk
1 tbsp. Thai fish sauce
6 ea. Fresh basil leaves julienned
1 tbsp. Fresh chopped mint
1 tbsp. fresh chopped cilantro
1 head baby butter lettuce
Chili bean threads (optional for garnish)
Heat fryer oil to 365° F, combine cornstarch and rice flour, dust shrimp in flour mix, and cook off, 90 to 100 second fry, when done place on paper towel and hold warm to the side.
Add oil to a skillet, add garlic and curry paste, sauté until fragrant, about 1 minute, mindfully careful not to burn the garlic.
Add in the coconut milk and fish sauce, whisk smooth.
Add in the shrimp toss to coat, add fresh basil, cilantro and mint, toss once more.
Remove from heat and serve in crisp chilled butter lettuce leaf cups.
Garnish with cilantro leaf, and/or (optional) Chili bean threads, lime wedge.
Thai Curry Sauce on side for dipping as desired