The secret to making restaurant-grade Portuguese curry shrimp

Eat curry shrimp curry chicken or something in the restaurant, every time the curry bibimbap can kill a few bowls, because the restaurant's curry is so delicious, although it is said that there are many ready-made curry blocks, the method is also very simple, but how The soul is still missing. I went to the restaurant the night before and ordered the shrimp curry, and the shrimp was completely swept away. I did n’t even let the curry sauce go. I came back and decided to have a taste that is at least 90% similar to that of the restaurant. I just went to the market to buy shrimp, and when I came back to do it, I succeeded. I immediately sent it to share. Let ’s talk about curry first, curry is available in several Southeast Asian countries, and the taste is slightly different. The curry I tried on the ground in Thailand is a bit spicier. It ’s also a bit spicy for people like me who can eat spicy food. Also, this needs to be tried in the future. The curries in Japan, Singapore and Malaysia are not as spicy. Secondly, to talk about another important role, in order to reduce the spiciness of curry, they will put a lot of coconut juice when cooking curry, which increases the umami and is more suitable for our taste. The Portuguese curry introduced here, in addition to adding coconut milk, will also add a lot of evaporated milk, so the curry juice is a bit emulsified. When you eat it, it not only has curry flavor, but also very fragrant, smoother taste, bibimbap . Okay, let ’s start with this Portuguese curry shrimp. Weibo: http://t.sina.com.cn/miko1140

Eat curry shrimp curry chicken or something in the restaurant, every time the curry bibimbap can kill a few bowls, because the restaurant's curry is so delicious, although it is said that there are many ready-made curry blocks, the method is also very simple, but how The soul is still missing. I went to the restaurant the night before and ordered the shrimp curry, and the shrimp was completely swept away. I did n’t even let the curry sauce go. I came back and decided to have a taste that is at least 90% similar to that of the restaurant. I just went to the market to buy shrimp, and when I came back to do it, I succeeded. I immediately sent it to share. Let ’s talk about curry first, curry is available in several Southeast Asian countries, and the taste is slightly different. The curry I tried on the ground in Thailand is a bit spicier. It ’s also a bit spicy for people like me who can eat spicy food. Also, this needs to be tried in the future. The curries in Japan, Singapore and Malaysia are not as spicy. Secondly, to talk about another important role, in order to reduce the spiciness of curry, they will put a lot of coconut juice when cooking curry, which increases the umami and is more suitable for our taste. The Portuguese curry introduced here, in addition to adding coconut milk, will also add a lot of evaporated milk, so the curry juice is a bit emulsified. When you eat it, it not only has curry flavor, but also very fragrant, smoother taste, bibimbap . Okay, let ’s start with this Portuguese curry shrimp. Weibo: http://t.sina.com.cn/miko1140

Material

shrimp I used prawns here, there is no way, the market is worse, use
curry One pack (it is recommended not to put them all first, according to your taste
Coconut milk 200ml
Evaporated milk 150ml (additionally prepare 50ml for backup)
onion
salt
sugar
Kellogg's Chicken Powder
Red pepper oil

All ingredients at a glance: My curry here is Thai curry. I bought a lot of different flavors in Thailand at that time, including red curry, green curry, yellow curry .. Because it is too spicy, it has not been easy to eat. the solution.

The recipe for making restaurant-grade Portuguese curry shrimp Step 1

1. Handle shrimp 1. Wash the shrimp. The head of the shrimp cuts off the whiskers and the needle-like things in front, so that it becomes flat. 2. Open the shrimp and remove the shrimp line.

The recipe for making restaurant-grade Portuguese curry shrimp Step 2

Use a large amount of oil, like the method of braising shrimp, half fry the shrimp to a crispy appearance, remove and drain the oil, and the shrimp oil here is ready for use.

The recipe for making restaurant-grade Portuguese curry shrimp Step 3

2. Make the prawn oil left in the pot, fry the chopped onion grains, then add curry paste, and fry until the red oil comes out. Pay attention to the fire here, or it will be very easy to paste.

The recipe for making restaurant-grade Portuguese curry shrimp Step 4

After the red oil is added, add coconut milk and evaporated milk and fry until the sauce merges. No water is added here, so the final sauce is very fragrant.

The recipe for making restaurant-grade Portuguese curry shrimp Step 5

Third, the main ingredients 1. Freestyle here, because fear that the shrimp will be empty, lonely and cold, so here to join the cutting of small potatoes, simmer. 2. The potatoes are almost cooked, so add the shrimp. 3. Add salt, sugar and Kellogg's chicken powder to taste. Try it here. Don't leave 50ml of evaporated milk in reserve. If you think the milk taste is not enough or the curry is still too spicy, you can add evaporated milk. 4. Cook until the juice is slightly collected, you can put it on the plate, and finally add a spoonful of red pepper oil, so that it is exactly the same as the restaurant.

The recipe for making restaurant-grade Portuguese curry shrimp Step 6

The price of prawns and various ingredients is about 15 yuan, but the weight is 1.5 times that of the outside. With mastered skills, you can easily make delicious Portuguese curry shrimp at home. Here can also be curry chicken, curry crab and so on. Yes, the shrimp here is half-fried in oil, so the shrimp skin is very crispy, no need to peel the shrimp skin, suitable for lazy people like me ~

The recipe for making restaurant-grade Portuguese curry shrimp Step 7

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