Thai Curry Shrimp

Main Ingredients ?

Argentine red shrimp 10 pcs

Supplements

Green bell pepper half Red bell pepper half Turmeric powder 2 tsp Curry powder 4 tsp Curry paste 2 tbsp Fish sauce 2 tbsp

Spiced pepper oil 2 tbsp Eggs 2 eggs 250 ml Coconut milk 250 ml Pure milk 250 ml Lemon leaves 7-8 slices lemongrass 1 stick

Nanjang ginger half Curry leaves moderately (can be omitted) Sugar moderately Corn starch moderate amount Cooking oil plenty

Thai Curry Shrimp Steps

1.? Handle the red shrimp by cutting the back of the shrimp with scissors from under the head, cutting deeper but not in sections. Rinse the shrimp threads with water.

2.? Cut off the head of the shrimp and shrimp on the feet cut down, shrimp head of the hard thorn cut down, so as not to eat when they zapped themselves, the left side is well-treated, the right side is not dealt with shrimp, compare.

3.? Wash the treated shrimp and control the water.

4.? Dip the shrimp behind the open back in cornstarch and shake off the excess starch.

5.? Dip the shrimp in the starch and let it sit for a while, the moisture on the shrimp will moisten and fix the starch.

6.? Make a pot of oil, 5 into the heat when the shrimp into the frying pan, the two sides of the fried color can be removed from the pan.

7. Fried shrimp control off the excess oil.

8. Slice the southern ginger and lemongrass, and tear the lemongrass leaves in half with your hands.

9.? Prepare to adjust the egg paste, this is a very critical part of the curry shrimp, egg paste curry dishes with rice only fragrant ~

10. Pour 250 milliliters of milk in the egg, and then put 1 tsp turmeric powder, 2 tsp curry powder, 1 tbsp pepper oil and mix well.

11.? In a wok saute lemongrass, southern ginger, lemon leaves and curry leaves in a little oil.

12.? Put the curry paste, remaining curry powder, and turmeric powder in the wok on medium-low heat and stir-fry to bring out the flavor.

13.? Pour 250 ml of coconut milk and water in a pan and bring to a boil.

14.? Add the fried shrimp to the pot and simmer.

15.? Pour in 2 tablespoons of fish sauce, there is no salt in this dish, all the salty flavor comes from the fish sauce.

16.? Adjust the amount of sugar, how much to grasp their own, each person's taste varies. Seasoned after the lid on the pot simmering on low heat for 5 minutes.

17. 5 minutes after the shrimp out of the plate.

18.? Turn the heat to medium-low and pour the seasoned curry egg mixture into the curry in the pan.

19.? Keep stirring with a spatula to make the egg mixture as fine as possible.

20.? According to their own tastes into the pepper oil, pepper oil is a Thai seasoning, a kind of Thai red oil, I so understand, if there is no pepper oil can be used instead of red oil, but to put less, pepper oil is not as spicy as red oil.

21. Pour into the green and red pepper shredded fried, if you think the soup is not thick enough to add the right amount of water starch to adjust, if you think it is just right, you can pour on the shrimp.

22.? The curry sauce will be drizzled on the shrimp can be enjoyed.