I have always been fond of Thai cuisine, and I tried it today and it tastes great! ! !
Shrimp try to use a big head
Cut the back of the shrimp and remove the mud line.
Treat the shrimp, sprinkle 4-5 spoons of fish sauce, 2 tablespoons of brandy, mix well, marinate for 2 hours
The eggs are broken and the flour is poured a little.
Pry the back of the shrimp, pour the egg liquid, and then evenly wrap the flour
Put a little oil in the pan, pinch the head and tail of the shrimp together, face down, fry until firmed
Then fry the sides of the shrimp to golden brown
Put two pieces of butter in the pot and heat until 70%
Add 1 tablespoon of yellow curry sauce, 1 tablespoon of Tom Yum Kung sauce, stir well
Add 200 ml of coconut milk and stir well
Add 2 tablespoons of curry powder, half a bowl of water, 2 tablespoons of oyster sauce, 2 tablespoons of sugar, mix well and boil over high heat.
Pour the shrimp and cover the lid for 2 minutes.
Take out the shrimp
Pour the last 50 ml of coconut milk into the remaining egg mixture and mix well.
Pour the egg into the curry sauce
The fire is boiled, the spatula keeps stirring up and down.
Stir-fry until the egg liquid is slightly formed, very sticky, sprinkle a few drops of fish sauce
Pour the curry sauce evenly over the prawns
1. Shrimp must be large, meat is only thick. 2. Cut the back of the shrimp, do not rinse with water, will let the loss of umami, can be wiped clean with a paper towel 3. Family is afraid of spicy, so dare not use red curry, otherwise the effect is better 4. Egg liquid must be poured in the end.