Ingredients

Battered Shrimp:

• 1/2 oz. Parmigiano Reggiano,grated
• 2 tbsp. Almond Flour
• 1/2 tsp. Baking Powder
• 1/4 tsp. Curry Powder (optional)
• 1 tbsp. Water
• 1 large Egg
• 12 medium Shrimp
• 3 tbsp. Coconut Oil

Creamy Butter Sauce:

• 2 tbsp. Unsalted Butter
• 1/2 small Onion, diced
• 1 clove Garlic, finely chopped
• 2 small Thai Chilies, sliced (removeseeds if you are not a fan of spice)
• 2 tbsp. Curry Leaves
• 1/2 cup Heavy Cream
• 1/3 oz. Mature Cheddar (optional)
• Salt and Pepper to Taste
• 1/8 tsp. Sesame Seeds (garnish)

Directions

• Peel all of the shrimps, leave the tail part (optional). Clean well.
• Pat the shrimps dry with a paper towel.
• In a bowl, mix all the dry ingredients for the bat- ter.
• Add in 1 egg and 1 tbsp. water, and mix well.
• Pre-heat a pan on medium. Add in 3 tbsp. co- conut oil.
• Generously coat the shrimps with the batter and once the oil is hot, pan-fry the shrimps.
• Once the shrimps turn golden brown, remove from the pan and put on a cooling rack. Pan- fry extra batter if any.
• Pre-heat a pan on medium-low. Add in 2 tbsp. unsalted butter. Once melted, add in 1/2 chopped brown onion.
• Once the onion turns translucent, add in finely chopped garlic, sliced Thai chilies and 2 tbsp. curry leaves. Stir-fry until fragrant.
• Reduce heat to low. Add in 1/2 cup Heavy Cream and 0.3 oz. mature cheddar (optional) and stir until desired thickness.
• Add in the battered shrimps and coat well.
• Garnish with sesame seeds and serve!