Crunchy Curried Shrimp Or Fish Recipes

CRISPY CURRIED COCONUT SHRIMP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.

DOUBLE CRUNCH SHRIMP RECIPE BY TASTY

Steps:

• Pat the shrimp dry with paper towels, then transfer to a medium bowl and season with salt and pepper.
• In a separate medium bowl, whisk the eggs and soda water until combined. Add the cake flour and gently whisk, making sure the batter is still clumpy. Do not overmix.
• Heat the oil in a large pot until it reaches 350˚F (180˚C).
• Add the panko bread crumbs to a shallow bowl.
• Using a slotted spoon, dip the shrimp in the tempura batter, then toss in the panko, making sure to fully coat.
• Fry the shrimp in the hot oil, 5-6 at a time, until golden brown, about 2-3 minutes. Transfer to a wire rack to drain.
• Make the glaze: Heat the oil in a medium saucepan over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring frequently.
• Add the soy sauce, rice wine vinegar, brown sugar, and red pepper flakes. Stir until the mixture begins to simmer.
• In a small bowl, combine the water and cornstarch. Add the cornstarch slurry to the saucepan and stir to combine. Cook until the glaze is reduced by half and looks thick and syrupy, about 5 minutes.
• Transfer the shrimp to a large bowl and pour the glaze over. Toss the shrimp gently to coat with the glaze.
• Serve the shrimp over rice and garnish with scallions.
• Enjoy!

CRISP CURRIED SHRIMP

Steps:

• In a bowl stir together flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallions until well browned and almost tender.
• Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
• Serve shrimp with lemon.

MARK BITTMAN'S CRUNCHY CURRIED FISH

Steps:

• Heat oven to 200°F.
• Place oven proof platter in it.
• Toss fish with vinegar.
• Combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet.
• Pour at least 1/8" oil inot large nonstick skillet.
• Turn heat to medium high.
• Combine flour with enough warm waterto make a batter about as thick as yogurt.
• Test oil to see if it's hot enough (a piece of flour will sizzle in it).
• Turn heat to high.
• Dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan.
• Do not overcrowd.
• Fry fish, rotating as necessary so filets brown evenly.
• Remove fish when golden and crisp on each side for 5 to 15 minutes.
• Keep warm on platter in oven while you cook remaining fillets.
• Sprinkle cilantro over fish.
• Serve with lime wedges.

CURRIED FISH BATTER

Steps:

• In a bowl mix all the dry ingredients.
• Whisk together the water, egg and mustard.
• Add to the dry ingredients, whisk until you have a smooth batter, if needed add a bit more water but do not make it too thin.
• If you have the time let it rest for an hour in the fridge.

CRUNCHY CURRIED SHRIMP OR FISH

Steps:

• Preheat the oven to 200°F. Toss the shrimp or fish with the vinegar. Combine the salt, pepper, turmeric, curry powder, and cayenne, if using, and rub this mixture into the fish.
• Put at least 1/8 inch of oil in a large nonstick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
• When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook. Serve with the lime, garnished with the cilantro.
• A more fiery version, though you can keep the chiles to a minimum; the onions alone make it interesting: Steps 1 and 2 remain the same. In step 3, transfer the shrimp or fish to a plate after browning quickly, about 2 minutes per side. Pour out all but 2 tablespoons of the oil, then add 3 large onions, sliced and separated into rings, another tablespoon curry powder or garam masala, and 3 stemmed, seeded, and minced fresh or dried chiles (or to taste). Cook over medium-high heat, stirring occasionally and adjusting the heat so the onions cook as quickly as possible without burning, until the onion has wilted and browned, at least 10 minutes. Add a cup of water, bring to a boil, and return the fish to the skillet. Cook at a gentle simmer until the fish is done, another 5 minutes or so. Serve over white rice.