Shrimp curry flavor
How to make it
1
Remove the pre-treated shrimp thoroughly and sprinkle potato starch on the belly.
2
Heat the deep frying oil at 190°C and fry the shrimp for about 20 seconds. Finish it in a half-fresh state.
3
Fry 1 tablespoon of scallion oil in a heated frying pan with chopped onions, garlic and white leeks to give it a aroma.
4
Once the onions are soft, add the curry powder.
5
Add [A] and fried shrimp to the fried onions, cover and simmer. Once the soup is cooked to about halfway, add the fresh cream.
6
When the sauce is mixed with the shrimp, thicken it with water-dissolved potato starch. Finish by pouring a persimmon oil in it and it's done.
Ingredients for 2 people
-
- Head shrimp
- 5 fish
-
- potato starch
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Scallion oil
- 1 tablespoon
-
- onions roughly
- 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
-
- For finishing water-soluble potato starch
- 1 tablespoon
-
- For finishing persimmon
- 1 tsp
