Tasty Thai Fried Shrimp

Hey Jude's Note:

These need to be marinated for a minimum of 2 hours but I've had them in the marinade for as long as 10 hours. I fix them in the morning and fry them when I get home from work. Prep time doesn't include marinating time.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb raw shrimp, shelled and deveined
• flour, for dusting
• 2 cups vegetable oil, for frying

Marinade

• 3 dried red chilies, chopped
• 2 tablespoons coarsely chopped shallots
• 3 tablespoons coarsely chopped garlic
• 2 tablespoons finely chopped fresh galangal or 2 tablespoons ginger
• 3 tablespoons chopped cilantro, stalks
• 1 tablespoon fish sauce (nam pla)
• 1 tablespoon lime juice
• 4 tablespoons coconut milk
• 2 teaspoons water

Directions:

1. Process all the marinade ingredients together in a blender or food processor. Place the shrimp in a zip-loc bag, or in a bowl, and pour the marinade over and mix well. Chill for at least 2 hours.
2. Drain the marinade from the shrimp, scraping off any bits, and discard the marinade. Dust the shrimp with flour, shaking off any excess.
3. Heat a wok or large frying pan over high heat and add the oil. When it is very hot and slightly smoking, add a handful of shrimp and deep-fry for 3 minutes, until golden and crisp. If the oil gets too hot, reduce the heat slightly. Drain the shrimp well on paper towels and fry the remaining shrimp in batches. Serve immediately.