Curry fish ball hand-made noodles

Overview

I originally planned to take it again tomorrow, but if I wait until tomorrow it will be stale. Because the shrimp heads used are left over from the fried rice at noon.

Tags

• noodles
• coconut milk
• curry cubes
• fish balls
• fried tofu cubes
• hand-rolled noodles
• shrimp head
• ginger slices
• salt

Ingredients

Steps

1. 1 Shrimp heads are ready. It's certainly better to use whole shrimp.

   

2. 2 Add 50 grams of solid coconut milk and 2 tablespoons of water to make a paste, weighing about 80ml.

   

3. 3 Heat an appropriate amount of oil in the pot, add ginger slices and shrimp heads and stir-fry, press the shrimp heads with a spoon to squeeze out the shrimp paste.

   

4. 4 Add fish balls and stir fry.

   

5. 5 Pour in coconut milk and curry cubes and stir-fry.

   

6. 6 Pour in appropriate amount of boiling water.

   

7. 7 Add an appropriate amount of fried tofu and bring to a boil, then add salt to taste. (You can fish out the shrimp heads if you don’t want them).

   

8. 8 When the noodles are cooked, put them into a bowl and pour the curry fish ball soup over them.