Shrimp curry flavor
The trick is to add the cream at the very end, as this will bring out the richness of the flavor
How to make it
1
Drain the prepared shrimp thoroughly and coat the belly area with potato starch
2
Heat the oil to 190°C and deep fry the shrimp for about 20 seconds until they are half-cooked
3
Heat 1 tablespoon of scallion oil in a frying pan and fry the chopped onion, garlic, and white onion until fragrant
4
Once the onions are soft, add the curry powder
5
Add [A] and the fried shrimp to the fried onions, cover and simmer. When the soup has reduced by about half, add the heavy cream
6
Once the sauce has coated the shrimp, thicken it with water-dissolved potato starch. Finish by adding aromatic oil
Ingredients for 2 people
-
- Headed shrimp
- 5 fish
-
- potato starch
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Scallion oil
- 1 tablespoon
-
- Coarsely chopped onion
- 30g
-
- Chop white leeks
- 10g
-
- Chop garlic
- 10g
-
- Curry powder
- 1 tsp
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 80cc
-
- salt
- 1/2 tsp
-
- sugar
- 1/4 tsp
-
- ketchup
- 1 tsp
-
- Fresh cream
- 2 tsp
-
- Water-soluble potato starch for finishing
- 1 tablespoon
-
- For finishing persimmon
- 1 tsp
[PR]
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