Rich and fragrant --- curry hot pot

Overview

[Shi Shang Arena Hot Pot Competition Area]: Fragrant and fragrant --- Curry Hot Pot

Tags

• common dishes
• hot pot
• foreign cuisine
• thai food
• curry
• base: green curry
• butter
• chili oil
• coconut milk
• cooked sesame seeds
• crab sticks
• fish balls
• onions
• peanuts
• potatoes
• scallions
• shi yunsheng makes soup
• shrimp
• tahini
• white bean curd
• curry powder
• fans
• garlic
• ginger slices
• minced garlic
• salt
• squid flower

Ingredients

Steps

1. 1 Mix cooked sesame seeds and peanuts, grind them into powder; add appropriate amount of salt to the sesame paste, add a little cold water to thin it out gradually, and stir until it becomes ribbon-like.

   

2. 2 Add chili oil, white bean curd, peanut sesame powder, and minced garlic to the sesame ingredients according to personal taste and mix thoroughly.

   

3. 3 Cut the back of the shrimp to remove the shrimp line, remove the shrimp tentacles and sword; cut the squid flowers into sections.

   

4. 4 Peel the onion and cut into small pieces. Peel the potatoes, wash and cut into cubes.

   

5. 5 Heat an appropriate amount of butter in a pot over medium heat and sauté onions, ginger slices, green onions and garlic until fragrant.

   

6. 6 Add 1 tbsp green curry and 1 tbsp curry powder, stir-fry until the oil is released.

   

7. 7 Add potato cubes, serve soup, turn to medium-low heat and cook for 10 minutes.

   

8. 8 When the potatoes are crispy, pour in the coconut milk and cook for 2 minutes, then turn off the heat.

   

9. 9 Pour the base ingredients into the hot pot and garnish with fish balls, shrimps and dipping sauce.