CRUSTED SHRIMP WITH COCONUT MILK ENJOY DAN:

CRUSTED SHRIMP WITH COCONUT NOODLES by CHEF DAN:

Severs 4

NOODLES:

1 (19 Oz) can Mae Ploy coconut milk

1/4-cup lime juice

2 tablespoons EACH brown sugar, fish sauce and hoisin sauce

1 tablespoon EACH grape-seed oil, and rice vinegar

1 teaspoon EACH mirin, rice vinegar, and garam masala

Sea salt and Seasoned Pepper Medley to taste

1 (8 Oz) package of rice noodles

1 cup snap peas, bias sliced in 1/2-inch lengths

2 carrots, bias cut into thin sliced

1 red bell pepper, diced

1 onion, chopped

4 radishes, thinly sliced

SHRIMP:

2 tablespoon grape-seed oil

2 tablespoon red curry paste

2 eggs

1 cup panko

2 teaspoon EACH garlic powder, ginger powder, and cumin

1-1/2-teaspoon brown sugar

1 pound shrimp tails intact

Garnish with dry roasted peanuts

MAKE THE NOODLES:

1.   In a saucepan, combine coconut milk, and next 4 ingredients.

2.   Bring to a boil, lower heat and simmer for 20-25 minutes.

3.   In a bowl, whisk together sesame  oil and next 5 ingredients:

4.   Cook the rice noodles according to package directions:

5.   Drain, rinse and toss with the vinegar mixture.

6.   Add the peas, and next 4 ingredients to the coconut mixture.

7.   In a skillet add coconut mixture, and simmer for about 4 minutes.

8.   Add noodles; toss until heated through about 2 minutes.

SHRIMP:

1.   In a bowl, whisk the curry paste with the eggs and blend

2.   In another bowl mix the Panko and next 4 ingredients.

3.   On a baking sheet covered with aluminum foil.

4.   Holding the shrimp by their tails, dip into egg mixture, coat with Panko mixture, and place on baking sheet, repeat with remaining shrimp.

5.   In a skillet heat the oil over medium-heat until sizzling.

6.   Working in batches fry the shrimp until golden brown; 1 minute.

7.   Divide the noodle mixture among 4 bowls; top with shrimp.

8.   Top with dry roosted peanuts.

ENJOY DAN:                                      SING SONGS & PLANT SEEDS!!