Vermicelli-1

Oyster sauce-1 spoon

Soy sauce-1 spoon

Curry-1 spoon

Fish sauce-1 spoon

Onions.-Half an onion.

Garlic powder -5g

Coriander-moderate amount

Coconut juice -2 tablespoons

Green wine-1 spoon

Step 1: Remove the head and shell of the shrimp.

Step 2: Shred onion, and chop garlic and coriander.

Step 3: Soak the vermicelli in water, remove and drain.

Step 4: Heat the oil pan, add the shrimp heads and shells and stir-fry until fragrant.

Step 5: add 200 grams of water and cook the soup.

Step 6: Take out the shrimp head and shell with a strainer, and use the shrimp soup for later use.

Step 7: Add salad oil to the pot, stir-fry the onion, then turn off the heat, add minced garlic and oyster sauce, and then stir-fry.

Step 8: Add curry powder.

Step 9: Pour the shrimp soup into the pot and add a proper amount of fish sauce to increase the flavor of seafood.

Step 10: Add soft vermicelli to curry soup, add appropriate amount of soy sauce and cook over medium heat.

Step 11: Put the shrimp into the pot, add a proper amount of coconut milk, cook for one minute and stir well.

Step 12: Take a casserole and heat it for later use. Pour curry shrimp vermicelli into a heated casserole, add appropriate amount of coconut milk and coriander, finally add appropriate amount of pepper to cover the lid, pour sake around the lid and stew for one minute.

Step 13: Open the lid and mix well, then enjoy.

Tips: ① The shell of fresh shrimp can be shelled or not.

② Coconut milk can be replaced by coconut milk or coconut juice.