Thai curry shrimp
Overview
There was a popular saying in 2015: The world is so big, I want to see it. This may be a dream that everyone has. It's a pity that I am a stay-at-home mom and cannot enjoy the exotic customs. Despite this, I still don’t change my original intention. If I can’t stand the exotic flavor, I’ll try to imitate the exotic flavor.
Tags
Ingredients
Steps
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Make a diagonal cut at the head of the shrimp.
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Cut off the shrimp eyes.
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Cut off the shrimp eyes.
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Make a diagonal cut at the head of the shrimp.
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Pick out the black dirt inside the shrimp heads. Don't pick out the yellow ones.
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Cut along the back of the shrimp to the tail.
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Pick out the mud sausage.
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Rinse thoroughly and blot dry with kitchen paper.
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Prepare curry cubes (this curry contains six small pieces of curry. I used two cubes, about 33 grams) and a small bowl of coconut milk. (I didn’t have coconut milk, so I made it by boiling coconut milk with a little whipped cream).
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Put more oil in the pan, put the prawns on medium heat, half-fry and half-fry while patting the shrimp heads with a spoon. The shrimp oil just melts into the oil.
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Fry until golden brown on both sides and set aside. Pour out the shrimp oil and set aside.
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Put a large bowl of water in the pot and boil the curry cubes.
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Add the shrimps and cook over low heat for three minutes, stirring occasionally with a spoon to avoid burning the pan.
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Pour a spoonful of shrimp oil over it. Don't throw away the remaining shrimp oil, it will be delicious when making meat dishes.
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Pour another spoonful of coconut milk on top.
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Remove the prawns to a plate, pour curry sauce over them, and garnish with mint leaves in the middle. (I didn’t have mint leaves and used some bitter chrysanthemum for decoration)
