Curry Fish Ball Hand Rolled Noodle

Name: Curry Fish Ball Hand Rolled Noodle
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Fish Ball; 10 Shrimp head; Some Hand-rolled noodles; Some Oily tofu cubes; 2 pieces Curry cubes; 80ml Coconut milk; Some salt; Some Sliced ginger

by Yueyue Yushi

4.7 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

I planned to do it again tomorrow, but it won't be new if I wait until tomorrow. Because the shrimp head used is left over from the fried rice at noon. "

Ingredients

Curry Fish Ball Hand Rolled Noodle

1. The shrimp heads are ready. Of course it is better to use whole shrimp.

2. Add 50 grams of solid coconut milk and 2 tablespoons of water to make a paste, weighing about 80ml.

3. Pour a proper amount of oil into the pan to heat up, add ginger slices and shrimp heads and stir fry, press the shrimp heads with a spoon to squeeze out the shrimp paste.