Recipe Details

Get diner's tastebuds dancing with this new seafood entree from Seattle's own Chef shota Nakajima.  Spiced to perfection with the beloved taste of OLD BAY seasoning and topped with house-made curry sauce, this shrimp feat will leap straight off any spring menu and onto the plates of multiple tables per night!

For the Curry Sauce:

  1. Combine all of the ingredients except potato starch and sesame oil and slowly simmer down until 20%, to fully infuse the flavor.
  2. Add potato starch and bring to a boil, then add the sesame oil.
  3. Reserve for later use.

For the Shrimp:

  1. Fry the shrimp at 375F for 40-60 seconds.
  2. Fry the lotus root at 375F for 1 minute.
  3. Fry the snap peas for 20 seconds or until cooked.
  4. Combine the shrimp, lotus root and snap peas and toss in OLD BAY seasoning.

For Serving:

  1. Plate the shrimp, lotus root and snap peas and top with curry sauce.
  2. Garnish with micro greens.


Batter the shrimp and add coconut for a quick coconut shrimp appetizer or top your house salad with shrimp for an instant starter.