Curry Shrimp Recipe

Prep the shrimp

If not already done, peel and devein the shrimp, leaving tails intact. Using a small knife, make shallow slits along the underside of each shrimp (butterfly slightly) to help them stay straight when fried. Pat shrimp very dry with paper towels. Season evenly with 0.5 tsp salt and 0.25 tsp black pepper.

Prepare batter

In a medium bowl, lightly beat the egg. Add the ice-cold sparkling water and stir briefly. In a separate bowl, sift together 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 tsp baking powder. Just before frying, fold the dry mix into the egg-water with a few quick strokes — batter should be lumpy and cold (do not overmix). Keep batter in the fridge or over a bowl of ice to stay cold.

Dust shrimp

Place 2 tablespoons cornstarch for dusting in a shallow dish. Lightly coat each seasoned shrimp in cornstarch, shaking off excess. This helps the batter adhere and gives extra crispness.

Heat oil and fry

Pour about 1 liter vegetable oil into a deep pot or fryer and heat to 175–180°C (350–360°F). Use a thermometer if possible. Working in small batches (3–4 shrimp at a time), dip each dusted shrimp into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry until pale golden and crisp, about 2–3 minutes per batch. Do not overcrowd. Transfer fried shrimp to a wire rack set over a baking sheet to drain and keep crisp. Maintain oil temperature between batches.

Sweat aromatics

Heat 2 tablespoons vegetable oil in a medium sauté pan over medium heat. Add the finely chopped onion and cook until translucent and soft, about 6–8 minutes. Add 3 minced garlic cloves and 1 tablespoon grated ginger and cook, stirring, 30–45 seconds until fragrant.

Toast spices and build flavor

Stir in 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon ground cumin and 1 tablespoon tomato paste. Cook and stir 1–2 minutes to bloom the spices and remove raw flour/tomato flavor.

Add liquids and simmer

Pour in 400 ml coconut milk and 250 ml chicken or vegetable stock, stirring to combine. Bring to a gentle simmer, then reduce heat and let simmer uncovered for 8–10 minutes to meld flavors.

Season and thicken

Stir in 1 tablespoon fish sauce and 1 tablespoon brown sugar. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then whisk slurry into the simmering sauce. Simmer 2–3 minutes until sauce thickens slightly. Taste and adjust salt and pepper as needed.

Finish

Remove from heat and stir in the juice of 1 lime. Keep warm until plating.

Cook rice

Rinse 2 cups jasmine rice under cold water until water runs mostly clear. Combine rinsed rice and 4 cups water in a medium pot. Bring to a boil, reduce to a low simmer, cover, and cook 15 minutes. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare garnish

While rice cooks, thinly slice 2 green onions and chop cilantro. Cut 4 lime wedges for serving.

Divide cooked rice among 4 bowls or plates. Spoon 1/4 of the curry sauce over or beside the rice. Arrange 5–6 tempura shrimp on top of each curry portion so they remain crispy. Sprinkle sliced green onions and chopped cilantro over the dish and serve immediately with lime wedges on the side.