Coconut Shrimp with Red Curry Sauce

Ingredients

• Peanut or vegetable oil, for frying
• 1/4 cup cornstarch
• 3 large egg whites
• Kosher salt and freshly ground black pepper
• 2 cups flaked coconut
• 1 1/2 pounds jumbo shrimp, peeled with tails on
• Red Curry Sauce, recipe follows
• 1 green onion, white and green part, chopped
• 1 handful fresh mint leaves, hand-torn

Directions

Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.

In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.

Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.

Red Curry Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons Thai red curry paste
• 1 cup unsweetened coconut milk
  
• 1 lime, juiced

Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.

Yield: 1 cup

Marmaliga

Ingredients and Directions

2 c Water

2 c Milk

1 ts Salt

1 c Yellow cornmeal

1/4 c Butter/margerine

Cottage Cheese (Optional)

Sour Cream (Optional)

Grated Parmesan Cheese (Optional)

In a saucepan combine first 5 ingredients.
Bring to a boil, stirring constantly and cook until butter is melted and mixture is thick, about 15--20 minutes.
Serve topped with a spoonful of cottage cheese and sour cream.

(Marmaliga can also be served plain or sprinkled with grated Parmesan Cheese.) Serves 6.

Salmon Pate

1 sl White bread

1 tb Unsalted butter

1/2 c Diced onion

1/2 c Dry white wine

4 Eggs

3 Egg whites

1/2 lb Whitefish

2 1/4 lb Salmon

1 ts Salt

1 ts Ground white pepper

1 ts Ground coriander

1/4 ts Ground nutmeg

1/2 c Whipping cream

PREHEAT OVEN TO 325F.
Remove and discard the crust from the bread.
Tear the bread into pieces and set aside.
Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened.
Add the wine, bring to a boil and cook 1 minute.
Add the bread and cook, stirring 5 minutes.
Scrape the mixture into a mixing bowl.
Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl.
Add the salt, pepper, coriander and nutmeg and mix.
Place the mixture in a food processor and process until smooth.
Or, fit a meat grinder with a medium die and grind the fish mixture twice.
Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
Add the eggs and the whites and mix well.
Slowly add the cream.
Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan.
Tap the pan on a counter to firmly pack.
Cover tightly with a double layer of aluminum foil.
Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan.
Place in the oven for 1 hour.
Remove pate from oven and its water bath.
Place loaf pan on a baking sheet.
Cool for 1 hour.
Refrigerate for at least 3 hours.
To remove, run a knife around edges of the pate.
Dip loaf pan in hot water for a minute.
Turn out onto a plate.
Serve with toast or crackers.