Thai Curry Shrimp
1.
Make a diagonal cut at the head of the shrimp.
2.
Cut off the shrimp eyes.
3.
Cut off the shrimp eyes.
4.
Make a diagonal cut at the head of the shrimp.
5.
Pick out the black dirt from the shrimp head. Don't pick out the yellow ones.
6.
Cut along the back of the shrimp to the tail.
7.
Pick out the mud sausage.
8.
Clean it up and soak up the water with kitchen paper.
9.
Prepare the curry cubes (this curry contains six small pieces of curry. I used two pieces, about 33 grams) and a small bowl of coconut milk. (I don't have coconut milk, I use coconut milk and a little light cream to boil it).
10.
Put more oil in the pan, set the prawns to medium heat, half-fry and half-fry, while patting the shrimp heads with a spoon. The shrimp oil is blended into the oil.
11.
Fry until golden brown on both sides and transfer out the shrimp for later use. Pour out the shrimp oil and set aside.
12.
Put a large bowl of water in the pot and boil the curry cubes.
13.
Put the shrimp in, simmer for three minutes, and stir-fry the pan with a spoon from time to time.
14.
Pour a spoonful of shrimp oil. Don't pour out the remaining shrimp oil, it's delicious when you cook meat dishes.
15.
Add another spoonful of coconut milk.
16.
Place the prawns on a plate, top with curry sauce, and decorate with mint leaves in the middle. (I didn’t use mint leaves to decorate with bitter chrysanthemum)
Tips:
The curry pieces are salty enough. I think two pieces of curry are just right for a pound of shrimp, so there is no need to add salt.
