Green Curry Shrimp Patties Image

Green Curry Shrimp Patties

Make this Tonight - "Barbados Beach Party"

Ingredients

Shrimp Filling

  • 2lb Shrimp
  • 4 Anaheim peppers
  • 3 green bell peppers
  • 1 onion
  • 4 scallions
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 bunch chives
  • 10-12 leaves culantro
  • 4 cloves garlic , sliced thin
  • 2 habanero or scotch bonnet peppers
  • 2 T chopped ginger
  • 2 T your favorite curry powder
  • 4 yukon gold potatoes, medium
  • 1 lemon halved

Turmeric Shortcrust Pastry

  • 3 1/2 c All-purpose Flour
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp curry powder
  • 1 Tblsp ground turmeric
  • 200 g butter
  • 1 c water
  • 100 g Crisco shortening

To Assemble

  • Shrimp Filling
  • Turmeric Shortcrust Pastry
  • 1 egg, beaten
  • ¼ cup AP flour
  • ½ cup water
  • 1 fork

Steps

Shrimp Filling

  1. Place potatoes in a 4 qt pan, cover with water, season with 2 pinches of salt, and simmer until potatoes are soft. Drain the water and let cool
  2. In another 4 qt pot, bring water up to a boil. Blanch the scallion greens, parsley, cilantro, and chives for 10 seconds and then place in ice water to cool
  3. In the same water, blanch the shrimp for 20 seconds and place in a separate ice bath
  4. Once the shrimp is cool, chop the pieces into medium pieces
  5. Over the open flame of the stove, char 1 of the Anaheim peppers until black on all sides. Once charred, place in a small bowl and cover with plastic wrap to sweat.
  6. Once cool, peel and remove the seeds
  7. Small dice the remaining Anaheim peppers, green bell, onion, and scallion whites. In a hot pan Saute the chopped veg, garlic, ginger, and 1 of the habaneros for 5-8 minutes Season with salt and curry powder, remove from heat and let cool
  8. In a blender, combine the blanched herbs, peeled Anaheim peppers, the other habanero pepper, and a pinch of salt. Blend until smooth
  9. In a large bowl, combine the cooked veg, the blended herbs, the chopped shrimp.
  10. Use a ricer to rice the potatoes into the mixture, season with salt and refrigerate until your patty dough is ready.

Turmeric Shortcrust Pastry

  1. Cube butter into ¼ inch squares and place in the fridge.
  2. In a robot coup, or food processor combine all dry ingredients and pulse to combine
  3. Add the butter and beef tallow and pulse until the mixture resembles bread crumbs
  4. Pour into a a large mixing bowl and make sure all the fat is broken into small pieces
  5. Slowly add the water until the dough comes together to form a ball, knead a bit to bring the dough together. Plastic wrap the dough and chill overnight

To Assemble

  1. Preheat the oven to 375 degrees
  2. Pull the chilled dough from the fridge, dust the counter top with flour
  3. Roll the dough out to roughly ½ inch thickness, fold the dough in half and then roll again to ½ thickness. Fold in half once more and roll out to ⅛ inch thickness
  4. Using a 2 inch biscuit cutter, cut 10-12 circles out of the dough
  5. Spoon 1 T of the shrimp filling into each each circle, leaving a ¼ inch edge around the filling, brush with water, fold over and seal with the fork. Repeat for all patties
  6. Brush the tops with egg wash and bake for 20-25 minutes, until slightly golden brown on the tops. The egg is important because it helps you tell when they are baked because the turmeric pastry can be deceiving