Curry Taiwan shrimp pasta(ka li tai xia yi mian )

Curry Taiwan shrimp pasta

Introduction:

"On my friend's birthday a few days ago, I ate a tall Australian noodle. Home came a "floor beam for column", with Taiwan shrimp instead of Aolong, with muscle road pasta, cooked with curry, also have a different flavor

Production steps:

Step 1: get the materials ready. Wash Taiwan grass shrimp, open back, remove shrimp intestines.

Step 2: put some salt and oil in the water. After boiling, cook the pasta for about 10 minutes (7 minutes). Use cool water to stand by.

Step 3: put proper amount of oil in the pan and fry the Taiwan grass shrimp over high heat until it is 6 mature. Add the right amount of red wine, simmer for a few seconds, then out of the pot.

Step 4: add a small amount of oil in the pan, add shredded ginger and onion and fry until fragrant.

Step 5: add oil curry (spicy oil curry, add according to personal taste), a small amount of soy sauce, salt and boiled water to taste.

Step 6: pour in the prawns and simmer for 3 minutes.

Step 7: pour in the pasta and simmer for about 1-2 minutes (the pasta cooked in this way is more muscular and soft, so you can cook for more time). Add a small amount of starch to form a thin curry sauce.

Step 8: take out the pot and put it on the plate.

Materials required:

Taiwan grass shrimp: 10-15

Pasta: 200g

Onion: 1

Green onion: moderate

Shredded ginger: right amount

Salt: right amount

Sugar: right amount

Oil curry: right amount

Red wine: moderate

Raw soy sauce: a small amount

Starch: small amount

Note: 1, taste can choose curry, tomato juice, cream, etc., according to personal preferences; 2, shrimp back can be opened deeper, but not cut off to destroy the overall shape, easy to taste; 3, before frying, shrimp can be salted with salt, ginger, cooking wine, this can be more delicious.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Curry

Chinese PinYin : Ka Li Tai Xia Yi Mian