Curry Shrimp
Overview
Shrimp paired with curry has a unique taste. . . .
Tags
Ingredients
Steps
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grams of black tiger shrimp, I bought them frozen, you can just defrost them in advance
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Pinch off the shrimp heads, peel off the shells and remove the shrimp threads. . .
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Peel all the shrimps in turn and wash them
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Slice the ginger, add the peeled shrimps to the ginger, cooking wine, white pepper and starch and marinate for a while, remove the fishy smell and sizing
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Pour an appropriate amount of oil into the pot and add the shrimp
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Fry until both sides of the shrimp change color, set aside and set aside
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Peel and wash carrots and potatoes
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Cut into hob pieces, any size you like, smaller ones are easier to cook
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Pour oil into the pot, add potatoes and carrot cubes
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Fry until the edges of the potatoes are slightly brown
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Add enough water to cover the potatoes and carrots
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A box of curry cubes, break them into small pieces and put them in the pot to make them easier to melt
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Turn up the heat and cook until the curry cubes melt, then turn down the heat and simmer
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After the soup gradually thickens, add the fried shrimps
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Stir well. Wait until the soup slowly thickens. .
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Turn off the heat and serve. . . Leave some soup to pour over the rice to make it more delicious. .
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Pour it over rice, the potatoes are soft and glutinous, the shrimps are chewy, and the curry sauce is rich. The boss will give you three more bowls of rice! ! !
