Sour and Spicy Shrimp

Name: Sour and Spicy Shrimp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Sea shrimp; Some onion; Some ginger; Some Red curry; Some Korean garlic chili sauce; Some ketchup; Some salt; Some Sugar

by A Apple Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This shrimp, I can’t give it a nationality. It uses red curry from Thailand, Korean chili sauce, which is the most sweet and spicy, and tomato sauce. The taste is slightly spicy, slightly sour and sweet, of course. , There is a hint of curry fragrance inside, it is definitely a killer of rice, a good dish with a glass of wine. The local fresh sea prawns are used, and there is no need to pick out the prawn lines. This is the unique charm of our local beach. "

Ingredients

400g Sea Shrimp
Some Onion
Some Ginger
Some Red Curry
Some Korean Garlic Chili Sauce
Some Ketchup
Some Salt
Some Sugar

Sour and Spicy Shrimp

1. Clean the fresh sea prawns after you buy them.

2. Put a little salt in the boiling water, add sea prawns to a boil over high heat.

3. Put a little salt in the boiling water, add sea prawns to a boil over high heat.

4. Remove until it turns red and boil.

5. Remove and drain the water until it is not hot to cut off the prawn gun and prawn whiskers.

6. Heat an appropriate amount of oil in a pot, add ginger and onion and sauté until fragrant.

7. Add tomato sauce.

8. Add Korean garlic chili sauce.

9. Add Thai red curry.

10. Stir-fry the aroma and stir well and add sugar.

11. Add appropriate amount of water to boil.

12. Pour in the cleaned up sea prawns.

13. Stir quickly to collect the juice.

14. Until the soup is completely collected.

Tips:
1. The taste of red curry is different from that of yellow curry, and they are sold in large supermarkets.

2. If there is no Korean spicy garlic sauce, you can use Korean spicy sauce instead, the flavor varies.

3. Please don't copy the proportions of various seasonings completely. The seasoning needs to be liked according to your own taste.

4. This dish only adds a little salt when blanching the shrimp, but the taste of various seasonings is rich, so there is no need to add salt during the frying process.