Spicy and Sour Shrimp(suan la feng wei xia )

Spicy and Sour Shrimp

Introduction:

"I can't tell you a nationality for this shrimp. It uses red curry from Thailand, Korean chili sauce with the most sweet and spicy flavor, and tomato sauce. It tastes slightly spicy, slightly sour and a little sweet. Of course, it also has the smell of curry. It's definitely a killer of rice and a good dish with a cup of wine. Using the local fresh sea shrimp, there is no need to pick out the shrimp line. This is the unique charm of our local beach. "

Production steps:

Step 1: clean the fresh shrimps after you buy them.

Step 2: put a little salt into the boiling water and bring to a boil.

Step 3: put a little salt in the boiling water and bring to a boil.

Step 4: turn red, boil and take out.

Step 5: take out the drain and cut off the spear and whiskers when it is not hot.

Step 6: heat some oil in the pan, add ginger and onion and stir fry until fragrant.

Step 7: add the ketchup.

Step 8: add Korean garlic sauce.

Step 9: add Thai Red Curry.

Step 10: stir fry the aroma and add sugar.

Step 11: add water and bring to a boil.

Step 12: pour in the shrimp.

Step 13: stir fry the juice quickly.

Step 14: until the soup is completely drained.

Materials required:

Shrimp: 400g

Onion: right amount

Ginger: right amount

Red curry: moderate

Korean garlic sauce: right amount

Tomato sauce: right amount

Salt: right amount

Sugar: right amount

Note: 1, red curry and yellow curry taste different, large supermarkets have to sell. 2. If there is no Korean garlic sauce, it can be replaced by Korean sauce with different flavors. 3. Please don't copy the proportion of all kinds of seasoning completely. The seasoning should be like according to your own taste. 4. This dish only adds a little salt when blanching shrimp, but the taste of various seasonings is rich, so it is unnecessary to add salt in the frying process.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Feng Wei Xia