In the restaurant, eat curry shrimp curry chicken, every time you can kill a few bowls of curry bibimbap, because the restaurant's curry is really delicious, although it is easy to buy a lot of ready-made curry blocks, but how is it? Still missing the soul. I went to the restaurant the night before and ordered the curry shrimp. I immediately wiped out the shrimp. I didn't even let the curry juice go. I came back to be determined to have at least 90% similar taste to the restaurant. I checked a lot of information and the next night. I went to the market to buy shrimps, and I came back to do it for me. I will send it up and share it. First of all, let’s talk about curry. There are several curries in Southeast Asian countries, and the taste is slightly different. The curry I tried in Thailand is quite spicy. I feel a little spicy for people who can eat spicy food. It is said that India Also, this is waiting to be tried in the future. Japanese and Singaporean Malaysian curries are not so spicy. Secondly, let's talk about another important role. In order to reduce the spicyness of curry, they will put a lot of coconut juice when cooking curry, which will increase the umami taste and suit our taste. The Portuguese curry introduced here, in addition to adding coconut milk, will also add a lot of evaporated milk, so the curry juice is a little emulsified. It tastes not only curry, but also very fragrant, smoother in taste, first-class bibimbap . Ok, let's start with this Portuguese curry shrimp. Weibo: http://t.sina.com.cn/miko1140
A list of all the ingredients: My curry is Thai curry. I bought a lot of different flavors in Thailand. I have red curry, green curry, and yellow curry. Because it is too hot, it has not been easy to eat. Now I finally found it. the solution.
First, the treatment of shrimprr1. The shrimp is washed, and the shrimp head part is cut off with the needle-like thing in front and becomes so flat.rr2. Shrimp open the back and remove the shrimp line.
Put a lot of oil, like the practice of oily prawn, fry the shrimp half-boiled, and fish it to drain the oil. The shrimp oil here is ready for use.
Second, do the juicerrShrimp oil left in the pot, saute the chopped onion, then add the curry sauce, stir fry the red oil, pay attention to the fire not too big, or it is easy to paste.
After the red oil is added, add coconut milk, light milk, and stir until the sauce is blended. There is no drop of water here, so the final sauce is very fragrant.
Third, the main materialrr1, freestyle here, because the shrimp will be empty and lonely, so here to join the small pieces of potatoes, simmer.rr2. When the potatoes are almost cooked, add the shrimp.rr3, put salt, sugar, Knorr chicken powder seasoning, here to try, not let the 50ml of fresh milk spare, if you feel that the milk is not enough, or the curry is too spicy, you can add light milk.rr4, cook to a little juice, you can put on the saucer, and finally add a spoonful of red pepper oil, so it is exactly the same as the restaurant.
Even the price of shrimps is about 15 pieces, but the weight is 1.5 times that of the outside. Mastering the skills, you can easily make delicious Portuguese curry shrimp at home, here can also be curry chicken, curry crab and so on. Oh, the shrimp here is half-fried with oil, so the shrimp skin is very crisp, no need to peel the shrimp, suitable for lazy people like me~