Shrimp cut the shrimp and shrimp, use a knife to draw a knife on the back of the shrimp, pick the shrimp line, rinse with running water
Put the oil in the pan, heat it, throw the onion and garlic into the pan and saute it, then pour the shrimp into the pan and fry until it is discolored.
Add two tablespoons of oil curry and stir well
Pour a small bowl of water, turn on the oil curry, squeeze into the lemon juice, sprinkle with chopped mint leaves, stir well, simmer for 5 minutes in medium and small heat, add salt in the middle.
Finally, add the milk and pour it a little.
It is better to use coconut juice instead of milk. Oil curry is easy to stick to the pan, the time of frying should not be too long, stir fry evenly to add water. Mint leaves must be remembered, spicy and cool with a hint of cool, especially cool.