Tiger prawns in wet cream recipe-Chinese Food-best chinese food recipes-cooking food

Tiger prawns in wet cream

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This is a dish that is said to be out of Malaysia and will be missed by all those who have been to Malaysia.

Cooking ingredients

Curry Leaf:moderate amount

curry powder:moderate amount

garlic slices:one flap

pepper:one

salt:moderate amount

sugar:moderate amount

butter:moderate amount

mozzarella cheese:moderate amount

Cooking Steps

Step1:Tiger shrimp open back. Dry with kitchen paper. Hot oil. Quick fry tiger shrimp over oil. I didn't put starch this time. But next time, I will choose to put it. This will make the shrimp have a crispy shell. It can also absorb the soup bette

Step2:Heat the butter. Add the red pepper, garlic slices, and curry leaves. My curry leaves are dry. It's best if you can buy fresh ones. I'm not sure if the ingredients in the wet cream tiger shrimp are curry leaves. But once you smell the taste of curry leaves, you can be sure that the mysterious taste of the tiger shrimp in xianbenna is it...

Step3:Coconut milk cream (actually, I read a lot of recipes. There is no cream. But I think cream can increase the consistency and milk flavor). After mixing curry powder, pour it in carefully. Do not put more curry powder. Double gun curry powder has a devil like taste

Step4:Boil the sauce over low heat. Boil the cheese to increase the consistency. Add some sugar and salt to taste. If the consistency is right, put it on the plate ~

Cooking tips:1. I have seen several creamy shrimps in xianbenna. In fact, the dry humidity is different. As long as I like it, OK ~ 2. Fry shrimps as fast as possible. Make shrimps crispy over oil. 3. If it's dry curry leaves, you can soak them for a while first. However, it's better to have fresh curry leaves, which can reach 75% of the scale. The crispness of curry leaves and shrimps affects 10%, The remaining 15% can never be improved. Ha ha, there are skills in making delicious dishes.