1 package (16 ounces) frozen, mini cheese ravioli, thawed
½ cup coconut milk
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½ cup panko bread crumbs
1 cup (about) vegetable oil
1 cup Thai basil leaves
Peanut sauce (recipe above)
In 2 small bowls, fill one with coconut milk and the other with panko. Dip ravioli in coconut milk and let excess drip off, then coat with panko.
Heat about ¼ inch oil in pan and fry panko crusted ravioli until golden brown on each side (about 30 seconds each side). You can test oil by dipping a corner of ravioli in and if it sizzles, it's ready.
For the basil oil: Blend together in a food processor and pour through a fine metal strainer. Use to garnish shrimp and ravioli.
Use remaining peanut sauce as a dipping sauce. Garnish with chopped peanuts and cilantro if desired.