Crispy Shrimp with Thai Stir-Fry Curry

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Crispy Shrimp with Thai Stir-Fry Curry 

Ingredients
(serves 3-4 persons)

• Thai Stir-Fry Curry Paste 120g
• Bread Crumbs 50 g (1.8 oz)
• Shrimps, peeled, boiled and finely chopped 200 g (7 oz)
• Vegetable oil 3 tablespoons
• Torn kaffir lime leaves 3 
• Water ¼ cup
• Palm sugar 1 teaspoon
• Asparagus, chopped and boiled 250 g (8.8 oz)
• Deep-fried river prawn tempura 1 
• Slanted red chili for sprinkling

Preparation

• It would be very difficult to find anyone who would not enjoy such a succulent and tasty dish. The chili and ginger combine to enhance the flavor of the crispy shrimp spiced with the chilli sprinkled over. A true Thai delight! 
• Dredge finely chopped shrimps in  bread crumbs. Fry in hot oil until golden brown. 
• Heat oil in skillet and stir the Thai Stir-Fry Curry Paste with kaffir lime leaves until aromatic. Add water and flavor with palm sugar. 
• Add prepared crispy fried shrimp and asparagus. Stir together and place on the river prawn tempura. Sprinkle with chili and serve with hot steamed rice. If you wish, you can choose organic rice. 

Tips

• Do not use high heat otherwise the curry paste will burn.
• Pick a river prawn with clear, translucent shell, intact head and clear eyes.