Fried Shrimp with Kaffir Lime Leaves (กุ้งทอดใบมะกรูด)

by - January 13, 2014

Today I am going to share my easy spicy fried shrimp recipe cooked in Southern Thai style, with red curry paste and a handful of thinly sliced kaffir lime leaves. This recipe is quick and very easy to make. I like making it one weeknights because it takes less than 15 minutes. I could eat this dish with a plate of simple steamed rice and that makes my day.

Traditionally, the paste for fried shrimp with kaffir lime leaves is made of onion, lemongrass, shrimp paste, dried chili and pounded to form a fine paste. Many people shun away from making the paste from scratch just to make a dish and this is particular true when it comes to Thai cooking. You don't have to do that anymore with Mae Ploy red curry paste.  Mae Ploy red curry paste is your multipurpose curry paste to stock up. Apart from red curry,I used the paste in many Thai dishes such as  Hor Mok,Stir-Fried Catfish in Red Curry Paste,Thai Fish Cakes, etc. And the end result was absolutely pleasing and delightful and the taste was so close to the home made paste.

I hope you give this recipe a try when you're busy to cook. I promise they're tastier than they're look. Enjoy!

500 grams shrimp with shell intact, cut into small pieces
 2 cup rice flour
200 ml + 3 tablespoon water
2 tablespoon Mae Ploy red curry paste
1 egg, lightly beaten
vegetable oil for deep frying
1. In the mixing bowl, mix an egg with red curry paste, water, stir to combine. Then add in rice flour, mix well. Add in shrimp.
2. Deep fry the mixture, a spoonful at a time. 

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