Curry Shrimp and Egg Rice
1.
Shrimp head, prawn threads and skins removed; garlic minced; shallots minced; tomatoes peeled and minced
2.
These auxiliary materials can make the curry taste more fragrant, or you can just use curry powder
3.
Heat the oil, add the chopped garlic, turn to low heat, and fry until the garlic is soft and fragrant, and the color turns yellow, then pour into the chopped shallots
4.
After melting, stir well
5.
The chopped green onions are boiled softly, the color turns yellow, and the flavor is released
6.
Tomatoes are easier to boil. After adding the tomatoes, start to put the ingredients, cover the pot and simmer over low heat.
7.
Put the grilled shrimp into the pot until the color changes
8.
Put the chopped eggs into the pot
9.
Out of the pot
10.
When it is cooked, cut open and set aside, and cook until 8 minutes cooked in an egg cooker
Tips:
It takes a little longer to boil. The flavor of the seasoning slowly enters the ingredients. After the auxiliary ingredients and the main ingredients are fused, wait for the mixed flavor to slowly release. The fragrance is tangy and the taste is great
