A few days ago, my dad bought this prawn specially. One is bigger than the palm. My dad used to cook with onion ginger. I think it is so big, boiled too wasteful, insist on using curry. Cook, look at my birthday, he reluctantly agreed, haha. This is my own drum, not an authentic curry shrimp. This dish is actually fresh, so the shrimp must live, otherwise it is not good. My father and I feel that the shrimp super Q bomb is chewy, and the lobster taste is very close, so when the summer lobster is expensive, it is more affordable to use this shrimp instead. (In fact, I don't know if this is a prawn, according to the map, it feels like a shrimp around the base)
Brush the shrimps back and forth with a brush (preferably with gloves, such a large shrimp clip is very painful.)
Wash the shrimp to the head, cut the back, pick out the shrimp line, and also easy to taste.
Don't throw your head and claws away (there is still a lot of meat inside). The shrimp must be cut off and the shrimp yellow should be preserved.
Hot pot, pour oil, add onion ginger and fragrant, add two tablespoons of oil curry, stir fry on low heat (curry is easy to focus), then pour the shrimp head and stir fry.
Stir-fry to a slight discoloration, add soy sauce and salt, mint, stir fry evenly, pour milk. Cover the lid and cook until it changes color.
After the shrimp head is discolored, pour the shrimp into the stir fry, cover the lid and cook for one minute, and squeeze the lemon juice before the pan.
1. The sixth step, the individual is subject to the actual situation, the shrimp can be cooked, the cooking is too much, the shrimp will shrink. 2. In theory, it should be the coconut milk, but the coconut milk is not good to buy, in fact, it can be replaced with milk, the taste will not be very bad. 3. The fourth step of the shabu-shabu, I also added a fresh Chaotian pepper, a small very spicy kind, put it in very delicious, spicy and very appetizing.