Ice-cold ginger ale is just one of the secrets to chef Kevin Rathbun’s Asian-inspired shrimp appetizer. The woody and fragrant kaffir lime leaf is another and can be found in the freezer section of Asian or Thai grocery stores. Rathbun’s restaurant in Atlanta also serves this dish with chicken or tofu in place of the shrimp.

　　

Ingredients

Makes 4 to 6 servings

　　

FOR CURRY SAUCE

1 (13.5- to 14.5-ounce) can unsweetened coconut milk

　　12 whole green cardamom pods, crushed

　　3 fresh kaffir lime leaves (3 double leaves)

　　2 garlic cloves, chopped

　　2 tablespoons (packed) light brown sugar

　　1 tablespoon grated lemon peel

　　1 tablespoon fresh lime juice

　　1 tablespoon Thai red curry paste

　　2 teaspoons Asian fish sauce, such as nam pla or nuoc mam

　　

FOR KAFFIR LIME BATTER

3/4 cup all-purpose flour

　　1/4 cup cornstarch

　　2 teaspoons minced kaffir lime leaves (3 to 4 double leaves)

　　1 1/2 teaspoons Thai red curry paste

　　1 teaspoon (packed) light brown sugar

　　1/2 teaspoon salt

　　3/4 cup ice-cold ginger ale

　　

FOR SHRIMP

About 6 cups peanut oil, for frying

　　1/2 cup cornstarch

　　2 1/2 cups sweetened flaked coconut

　　18 uncooked large shrimp (about

　　1 pound), peeled, deveined, and butterflied, tails left intact

　　Fresh cilantro sprigs and kaffir lime leaves, for garnish

　　

MAKE CURRY SAUCE

Step 1

Combine all the ingredients for the sauce in a heavy medium saucepan. Bring to a boil over medium-high heat, whisking to blend. Reduce the heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper.

　　

MAKE KAFFIR LIME BATTER

Step 2

Using on/off turns, mix the flour, cornstarch, lime leaves, curry paste, sugar, and salt in a food processor until blended. Transfer the mixture to a medium metal bowl. Gradually whisk in 3/4 cup of ginger ale.

　　

MAKE SHRIMP

Step 3

Add enough oil to a heavy large saucepan to measure 1 1/2inches deep. Attach a deep-fry thermometer to the side of the pan (do not allow tip to touch bottom of pan). Heat the oil to 370°F to 380°F.

　　

Step 4

Place the cornstarch in a shallow bowl. Place the coconut in a medium bowl. Lightly dredge the shrimp in the cornstarch, shaking off excess. Working in batches, dip the shrimp in batter to coat lightly, allowing excess batter to drip off, then dredge shrimp in the coconut. Fry the shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.

　　

Step 5

Divide the warm curry sauce among six plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.

　　The Epicurious Cookbook