KAFFIR LIME BATTERFRIED SHRIMP AND EGGPLANT WITH PANANG CURRY by Rathbun's of Atlanta   PANANG CURRY (yields 12 ounces 3 ounces per dish)   3 tablespoons maesri panang curry paste (4 oz can) 1 can (13.5 oz) coconut milk (aroy-d brand preferred) 1 whole fresh lemon grass stalk (rough chopped) 2 tablespoons palm sugar (grated) 2 cloves fresh garlic (smashed) 6 each pods whole dried cardamom pods (smashed) 1 tablespoon fresh lime juice 2 teaspoons 3 crabs brand fish sauce 3 leaves fresh Kaffir lime leaves   KAFFIR LIME BATTER (yields 1/ ¾ cups batter)   ¾ cup all purpose flour ¼ cup corn starch 1 tablespoon maseri curry paste 2 teaspoons fine chopped fresh Kaffir lime leaves ½ teaspoon fine salt 1-teaspoon palm sugar (grated) 5 ½ ounces ice cold ginger ale   SHRIMP AND EGGPLANT ( 6 each shrimp and 7 to 8 pieces eggplant per serving yields four servings)   24 pieces 26-30 butterflied fresh shrimp (peeled & deveined tail on) 3 each fresh Chinese eggplant (cut into 1 ½ inch by ¼ inch sticks) ½ cup corn starch (for dusting of shrimp & eggplant) 6 cups peanut oil for frying 8 each fresh cilantro sprigs for garnish 3 leaves fresh Kaffir lime leaves ( chiffanade paper thin for garnish)   FOR THE CURRY   In a small saucepan add all ingredients and bring to a boil, slow to a simmer for 1 minute. Take off fire and let steep for 5 minutes, strain through a chinois or fine mesh strainer. Reserve warm.   FOR THE BATTER   Place flour, corn starch, curry paste, fine chopped Kaffir lime leaves, salt and palm sugar in a food processor, pulse until smooth and curry is incorporated. Transfer to a cold stainless steel bowl and add ginger ale one half at a time whisking vigorously to avoid lumps. Keep chilled. FOR THE SHRIMP AND EGGPLANT Butterfly shrimp and cut eggplant sticks, lightly dust in cornstarch, transfer to chilled batter. In a shallow fry pot, heat peanut oil to 350 degrees. Place shrimp and eggplant in oil and fry until crisp, approximately 2 minutes or until golden, transfer to paper towels to drain any excess oil.   FOR THE ASSEMBLY   Heat sauce and mirror rectangular plate, shingle eggplant on top of sauce and top with shrimp, garnish each plate with 2 pieces of cilantro sprigs and fine chiffanade of lime leaf *These types of ingredients can be found at Asian specialty food stores and many supermarkets