Description
Discover how to make delicious Chinese curry shrimp with this easy recipe. Learn the secret to perfectly cooked shrimp in a flavorful curry sauce!
Ingredients
- 300 g Arctic Shrimp (10.6 oz)
- 50 g Curry powder (1.8 oz)
- 20 g Sugar (0.7 oz)
- 2 g Salt (1/3 tsp)
- 1/4 Red onion
- 1 piece of Ginger
- 2 cloves of Garlic
- 2 Tbsp Coconut milk (30 ml)
- 1 tsp (5 ml) Ghee
- 2 tsp (10 ml) Cornstarch
Instructions
- Warm approximately 3 tablespoons of oil until it’s about 70% hot, then mix it with the curry powder in a bowl. This is how I create the curry sauce for the shrimp.
- Chop the red onion, garlic, and ginger into small pieces.
- Allow the Arctic shrimp to thaw naturally beforehand. Heat oil in a wok to about 80% temperature, add the shrimp, and briefly fry them for around 20 seconds.
- Drain the excess oil, keeping a small amount in the wok, and sauté the diced onion, garlic, and ginger. Then incorporate the prepared curry-infused oil.
- Combine all the ingredients thoroughly and let them simmer gently for a few minutes.
- Reintroduce the fried shrimp, and add enough hot water to cover them. Sprinkle in the sugar and salt, then bring the mixture to a boil.
- Next, add the coconut milk and bring it back to a boil. Stir in the pre-melted ghee and cornstarch mixture.
- Transfer everything into a metal baking dish and place it in an oven preheated to 200° C for five to six minutes. Remove and enjoy!
Notes
- Try using fresh coconut milk instead of canned for a more flavorful dish.
- Enhance the aroma by adding a pinch of freshly ground black pepper to the curry sauce.
- Increase cornstarch slightly for a thicker, velvety sauce.
