1. 800 grams of black tiger prawns, I bought frozen, just defrost in advance
2. Pinch off the shrimp head, peel off the shell and remove the shrimp thread. . .
3. Peel all the shrimps one by one and wash them
4. Slice ginger, add ginger, cooking wine, white pepper powder and starch to the peeled shrimp, marinate for a while, remove fishy and sizing
5. Put the right amount of oil in the pot and add the shrimp
6. Stir-fry until the prawns are discolored on both sides, serve and set aside
7. Peel and wash carrots and potatoes
8. Cut hob pieces, the size you like, the smaller ones are easier to cook
9. Put oil in the pot, add potatoes and carrot pieces
10. Fry until the edges of the potatoes are slightly yellow
11. Add appropriate amount of water, cover the potatoes and carrots with the amount of water
12. A box of curry cubes, break them into small pieces and put them in the pot for easier melting
13. Turn on high heat, cook until the curry cubes melt, turn to low heat and simmer slowly
14. After the broth becomes thicker, add the fried shrimp
15. Stir and stir well. Wait until the soup thickens slowly. .
16. Just turn off the heat and cook out. . . It's more delicious to leave some soup on top of the rice. .
17. On top of the rice, the potatoes are soft and waxy, the shrimps are chewy, and the curry sauce is rich. The boss has three more bowls of rice! ! !
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