Coconut Curry Shrimp Cutlet Rice

Crispy, springy shrimp cutlets paired with a rich, aromatic coconut curry sauce and a creamy coconut-cheese drizzle, served over fluffy white rice[cite: 1].

Ingredients

• 1 block frozen shrimp paste block
• 1 tomato
• 1 carrot
• 1 red onion
• to taste flour
• 1 egg
• to taste breadcrumbs
• 2 blocks curry cubes
• 150 ml coconut milk
• 1 slice cheese slice
• 1 portion white rice
• to taste dried parsley
• to taste cooking oil

Instructions

1. 1Blanch and peel the tomato

   

   Place the tomato in boiling water for a few minutes to make it easy to peelcite: 1, then peel it. Chop the peeled tomato into small pieces so it releases its juices more easily when cookedcite: 1.

   Tip: Scoring a cross on the top of the tomato before blanching helps the skin peel off even more smoothly.
2. 2Chop the tomato

   

   Place the peeled tomato onto a wooden cutting board and chop it into small piecescite: 1 to ensure it breaks down nicely into the curry sauce.

   Tip: Cut into uniform small pieces to speed up the cooking and juicing process in the pan.
3. 3Dice the carrots

   

   Take a carrot and chop it into small piecescite: 1 or dice it into small cubes to add texture and subtle sweetness to the curry sauce base.

   Tip: Keep the carrot pieces small and uniform so they cook evenly alongside the onions and tomatoes.
4. 4Chop the red onion

   

   Chop some red onion into small piecescite: 1 ready to be sautéed until fragrant for the base of the curry sauce.

   Tip: Finely chopping the onion helps it blend seamlessly into the creamy texture of the sauce.
5. 5Coat the shrimp paste in flour

   

   Take the frozen shrimp paste block and coat it thoroughly with flourcite: 1 on a plate as the first step of the breading process.

   Tip: Ensure an even dusting of flour so the subsequent egg wash adheres properly.
6. 6Dip in egg wash

   

   Dip the flour-coated shrimp paste block into an egg washcite: 1 contained in a bowl, ensuring all sides are completely covered before breadcrumbs.

   Tip: Let any excess egg drip off briefly to prevent the breadcrumb layer from becoming too clumpy.
7. 7Coat the shrimp paste block with breadcrumbs

   

   Take the frozen shrimp paste block and coat it thoroughly with flour, egg wash, and finally breadcrumbs to ensure a crispy outer layer when cooked.

   Tip: Make sure the breadcrumbs are pressed firmly onto the shrimp paste so they adhere evenly.
8. 8Sauté Red Onion

   

   Heat oil in a frying pan, then add the chopped red onion and sauté until fragrant.

   Tip: Heat the oil properly before adding the onions to release their aroma quickly.
9. 9Add Tomatoes and Carrots

   

   Add the chopped tomatoes and carrot bits into the pan with the sautéed onions, stirring continuously until the tomatoes release their juices.

   Tip: Stir-fry the vegetables well to build a flavorful, juicy base for the curry sauce.
10. 10Add Curry Cubes

    

    Place the curry cubes into the vegetable mixture in the pan, stirring until they are completely dissolved.

    Tip: Make sure the heat is moderate so the curry cubes dissolve smoothly into the vegetable juices without burning.
11. 11Pour Coconut Milk

    

    Pour 150ml of coconut milk into the pan with the curry mixture and stir until well mixed for a creamy texture.

    Tip: Pour the coconut milk slowly while stirring to achieve an evenly blended, rich sauce.
12. 12Melt Coconut Cheese Sauce

    

    Melt the coconut milk and cheese slice together in a glass container over a water bath or in the microwave to create a smooth drizzle.

    Tip: Stir gently while melting over the water bath to ensure the cheese and coconut milk combine into a uniform sauce.
13. 13Slice the Crispy Shrimp Cutlet

    

    Once baked until golden and crispy, slice the shrimp cutlet on a wooden cutting board to reveal the juicy, springy pink shrimp filling inside.

    Tip: Use a sharp knife to cut cleanly through the crispy breadcrumb crust without squishing the tender shrimp filling.
14. 14Ladle the Coconut Curry Sauce

    

    Spoon the rich, aromatic, thick, and creamy coconut curry sauce loaded with chopped tomatoes, carrots, and onions generously over a plate of hot white rice.

    Tip: Pour the sauce evenly so every grain of rice absorbs the savory and slightly sweet coconut curry flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions