Panang Curry with Crispy Lobster Tails Recipe

Directions

For Panang Curry

1. Toast cumin seeds (¾ tsp), coriander seeds (1 ½ tsp) and peanuts (3 tbsp).
2. Make panang curry paste by combining red curry paste (4 tbsp), toasted cumin seeds (¾ tsp), toasted coriander seeds (1 ½ tsp), roasted peanuts (3 tbsp), fermented shrimp paste (1tsp) and blend until smooth in a blender OR grind into a paste with mortar and pestle.
3. Add half cup of coconut milk in a pan over medium high heat and cook it down to half then add panang curry paste (3 tbsp) and stir until well combined.
4. Crumble Makrut leaves, add it to the panang paste & let it cook over medium high heat for 1 minute while stirring occasionally.
5. After a minute, add the rest of the coconut milk, palm sugar then adjust seasoning with fish sauce and lime juice.
6. Keep in pan to keep it warm & move on to the lobster tails.

For Crispy Lobster Tails

1. Cut lobster tails into bite sized chunks, set the pieces on paper towels to dry on the side.
2. Get the oil going by placing it in a pan on medium high heat, keep an eye on it with a thermometer every minute or so until it comes up to 350 degrees.
3. While waiting for the oil. Sift All Purpose flour (1 cup) then add the egg and water (1cup), whisk on ice until well combined.
4. Check on the oil temperature, once it reaches 350 degrees turn the heat down to medium low to keep the oil at a constant temp.
5. Coat lobster chunks in the wet batter and slowly drop the pieces into the oil and fry until nice and golden brown. Do not overcrowd the pan to avoid a temperature drop in the oil.
6. Place fried lobster on a rack to let the excess oil drip or on paper towels.
7. Enjoy with panang curry and rice.