How to make curry fried shrimp

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about how to make fried shrimp with curry.

1. Wash the shrimps, cut off the whiskers with scissors, cut a hole on the back, remove the sand line with a toothpick, rinse and drain. It would be better if you can absorb the water with kitchen paper.

2. Pour more oil into the pan than usual (other restaurants use large oil to fry, but we use oil to fry at home for health and economic reasons), heat it up, pour in the drained shrimp, fry over medium-high heat until both sides of the shrimp turn red, then remove the shrimp with a colander. (See Figures 1 and 3)

3. Leave some oil in the pan, add minced garlic and shredded ginger, stir-fry over medium-low heat until fragrant, then add about 1-1.5 tablespoons of curry oil and stir-fry together, then add about 1-2 tablespoons of light soy sauce and 1 tablespoon of Shaoxing wine and bring to a boil (see Figure 2), then pour in the fried shrimp

4. Stir-fry over medium-high heat until the juice is dry, sprinkle with a handful of chopped green garlic leaves, stir well and serve.

Look at the editor’s introduction today. In fact, the curry fried shrimp you eat outside is not that difficult to make, and the steps are also very simple. We might as well make a healthier one at home!