Buttered Tiger Shrimp (Kota Kinabalu, Malaysia)

Ingredients

Tiger Shrimp 5g curry leaves (required) 1 slices of milk (together with coconut milk, it is advisable not to have shrimp), a spoonful of curry powder, a little butter, a little mozzarella cheese, a little red pepper (slender), a little salt, a little sugar and a little coriander

Deep-fry the tiger shrimp in oil until the surface is golden, take it out, cut it in half and remove the shrimp line.

2.? Cut the red pepper into small pieces, remove the seeds and drain for later use. (If the curry leaves are dry, they need to be soaked in water for a while)

3. Melt the butter with low heat, add the Chili and curry leaves and saute until fragrant. Don't saute for too long, just stir fry a few times.

4.? Pour in milk and coconut milk and bring to a boil over low heat.

5.? Put a spoonful of curry powder (never put too much, or it will become curry shrimp) and pour the shrimp.

6.? Add mozzarella cheese until it melts, add salt and sugar, and taste it according to your own taste.

7.? Take out the pan, set the plate and sprinkle coriander ~ ~