1. Remove the shells of the shrimp, open the back and take the shrimp string, marinate with salt, cooking wine and black pepper for 15 minutes
2. Squid flower sprinkled with some salt and blanched
3. Heat the pan with oil, fry the shrimps until they change color
4. Stir-fry curry powder in hot oil, add white sugar, 2 tablespoons of water, and 1 tablespoon of coconut milk to boil to make curry paste
5. Put the rice in the baking dish
6. Spread prawns and squid flowers
7. Pour the curry paste and put some butter slices
8. Bake for 10 minutes after preheating the oven at 200 degrees
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