Seafood Curry Rice

Name: Seafood Curry Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 90g prawn; 110g clams; 42g Squid ring; 60g Squid flower; 80g Assorted dishes; 750g Rice; 60g Curry paste; Some salt; Some Cooking oil; Some Cooking Wine; Some Soy sauce; Some black pepper powder

by Anbao's Tiger Mom

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

On weekdays, family members are busy, and three meals a day are mainly home-cooked dishes, and they rarely change patterns. It's rare to rest at home on weekends, and I don't want to go out and crowd people, so I will make some big meals to treat the family when I have enough time on the weekend. Cooking a big meal doesn’t mean that the ingredients need to be tall. No, I also made a five-star grade with leftover rice. I grabbed it when I served it on one end. The method is simple and rich in ingredients. I even ate 2 bowls of Xiaoanbao. , I'm really afraid that he will eat it, haha!

Seafood Curry Rice

1. Prepare the ingredients;

2. Cut off the prawn gun, pick out the prawn thread and the internal organs of the head, clean it with the squid flower and squid ring, add appropriate amount of light soy sauce, cooking wine, and salt to marinate for about 20 minutes;

3. The clams are blanched until they are opened, and the clams should be picked up immediately. The clams you bought must be raised to spit sand, otherwise it will affect the taste. When blanching, add proper amount of cooking wine and salt;

4. Turn on the power of Xinsite multifunctional pot, turn the switch to gear 3, and start heating;

5. Pour in an appropriate amount of cooking oil;

6. Pour shrimp, squid rings, and squid flowers into the pot and stir fry until the color changes;

7. Pour in the mixed vegetables and stir-fry for about a minute;

8. Pour the blanched clams;

9. Pour the curry paste and mix evenly;

10. Pour in rice and stir fry evenly;

11. Add appropriate amount of salt and light soy sauce to taste and taste;

12. Stir-fry evenly and sprinkle a little black pepper to taste.

Tips:
1. The amount of seasonings and side dishes should be appropriately increased or decreased and changed according to your own preferences;
2. Because the curry paste already contains salt, be careful not to put too much salt in the fried rice;
3. When the clams are blanched, they will be picked out as soon as the lid is opened to prevent the meat from getting old and easy to peel off over time;
4. If you don't like the black pepper, I finally put a few sprigs of rosemary to decorate it.