With soft shrimp, fragrant coconut milk and fresh milk but retains its own sweetness. Let’s go to kitchen and make this dish for your family with me.
1. Ingredients:
- – Crayfish (or Shrimp): 800g
- – Shredded coconut: 200g
- – Carrot: 1 big
- – Onions: 2
- – Bell pepper: 1
- – Ginger: 3 pieces
- – Garlic, sugar, salt, glutamate, cary and odor leaf.
2. Instructions:
To choose crayfish of 10cm long each, remove the heads and the covers but keep the caudals, slice a line on the back of the crayfish, rinse through salted water then drain.
To smash the ginger, mix with 1 teaspoon of cary powder + ½ teaspoon of salt. Let stand in 20 minutes. Pour ½ cup of warm water in shredded coconut then squeeze through a cloth. Redo once again to get the 2nd time of coconut juice.
To peel the carrot then trim and slice into thin pieces around 0.5cm.
To peel the onion and cut into 6 pieces vertically, detach it into pieces.
To cut the bell pepper into 4; pit the seeds, cut into lozenge shape pieces.
To heat the pan, pour 3 spoons of oil in; when the oil is heated, add 5 smashed garlic in to fry then pour the cray fish in to fry quickly, remove the crayfish. Spill another 2 spoons of oil in then pour 2 teaspoons of cary powder in to fry; after the cary powder is colored, add the carrot in to fry; pour the second cup of coconut milk in to cook. When the carrot becomes tender, add the crayfish in to cook again, season with sugar + glutamate + salt. Cook until the mixture nearly evaporated, add bell pepper and onion in, stir well then decant the coconut milk in. Let the mixture boil again then remove the pan.
To scoop the crayfish to a dish. Garnish how it has all the colors of ingredients. The require of this dish is: the crayfish is crisp, carrot is tender, onion and bell pepper are just cooked, the cary sauce is a little piquant and sweet. Serve with bread or rice.
