
With makings
Tai Shigong curry | 1 bag |
Coconut oar | 1 bag |
Shrimp | 20 |
Onion | 1/4 |
Carrot | 1/2 root |
Curry powder | 1 spoon |
Butter | 50 grams |
Flour | 50 grams |
Coco of edition of peaceful type hotel suckles the practice of curry shrimp handleless cup
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Shrimp goes the head goes shrimp line takes shrimp remaining part, cleavage among pat the both sides after making the same score come two knives form peony shrimp, after moisture of purify of the towel that use paper. After putting starch of peppery cooking wine to catch divide evenly, seal up for keeping about 20 minutes with oil
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Half spoon medium baking temperature fries flour make hair Huang Houjia be fried into butter sweet, fry make cinnamon hind join water to tighten up form a face to scoop up to ropy condition
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Sweet leaf and carrot onion are put after carrot onion Xi Qin cuts the boiler since bead to burn oil to put butter to melt Xi Qin bead. Fry soft hind put Tai Shigong curry. Fire closes to filter after 600ml water is being joined to heat 12 minutes after frying sweet dichotomy bell residual form curry juice
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Boiler burns oily hot pot since the shrimp ball with the good souse below cool oil forms curly shape to be able to be fried ripe weigh out reserve
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Coconut milk powder joins 50ml water one bag to form coconut oar
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Boiler burns oil to put bovine oil since, the curry juice with put shrimp ball and sift out good joins coconut oar to burn 3-5 minute tasty! This I still added the shrimp boiling water that uses head of shrimp carapace shrimp to boil! The face is joined to scoop up when waiting for flavour confluence those who mediate oneself want is mushy reach can give boiler.
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Outfit giving boiler dish can cooperating meal of a bowl of rice is first-rate choice!
Small stick person
The carapace that shrimp denude comes to child a red oil is fried to join water to burn 5-10 into shrimp carapace below hot pot cool oil minute can become shrimp liquid.