Curry Taiwanese Shrimp Pasta

Overview

A few days ago, on my friend’s birthday, I had the superb Ao Long Noodles again. When I got home, I changed the pillars of the building, replaced the Australian dragon with Taiwanese shrimp, paired it with chewy pasta, and cooked it with curry, which also has a unique flavor!

Tags

• noodles
• light soy sauce
• oil curry
• onions
• pasta
• red wine
• shredded ginger
• starch
• sugar
• taiwanese grass shrimp
• green onions
• salt

Ingredients

Steps

1. 1 Have materials ready. Wash the Taiwanese prawns, cut their backs and remove the intestines.

   

2. 2 Add an appropriate amount of salt and oil to the water. After the water boils, cook the pasta over a simmer for about 10 minutes (7 mature). Drain into cold water and set aside.

   

3. 3 Put an appropriate amount of oil in the pot and fry the Taiwanese prawns over high heat until mature. Add an appropriate amount of red wine, simmer for a few seconds and set aside.

   

4. 4 Add a small amount of base oil to the pot, add shredded ginger and onion and sauté until fragrant.

   

5. 5 Add oil curry (oil curry is spicier, add according to personal taste), a small amount of light soy sauce, salt and boiling water to taste.

   

6. 6 Pour in the Taiwanese shrimp and simmer for 3 minutes, then remove.

   

7. 7 Pour in the pasta and simmer for about 1-2 minutes (the pasta cooked in this way is more chewy, if you like a softer texture, you can cook it for a longer time), add a small amount of starch to form a thin curry sauce.

   

8. 8 Remove from pan and plate.