泰国咖喱虾 非常顺滑的蛋奶汁 吃了一口接一口 都不觉得腻 跟虾很搭配两碗白饭都不够 Thai Curry Prawn

Описание: 「泰国咖喱虾」的灵魂在于哪个蛋奶汁，时间要拿捏的很准才会又顺又滑，而且这个食谱也可以用在其他海鲜如螃蟹，鱿鱼，蛤蜊等... 都一样好吃！大人小孩都好爱上的咖喱，不辣所以是非常下饭的一道料理，也很容易煮。

材料：
虾 Prawn 12只/pc


大蒜 Garlic 3瓣/pc

洋葱 Union
1粒/pc


青葱 Green Union 2根/pc
芹菜
Parsley
60克/g
辣椒
Chilli
1条/pc

调味料 Seasoning ：
蠔油 Oyster Sauce 1 匙/sp


醬油 Soy Sauce 2 匙/sp

魚露 Fish Sauce
1 小匙/tsp

蛋 Egg
2 顆/pc


奶 Milk 200C.C.

辣椒粉
Chiili Powder 1.5匙/sp

咖哩粉
Curry Powder 2匙/sp

做法：
1）將蝦子的鬚和腳剪乾淨，去掉虾壳，虾头保留，虾肉去肠。
2）大蒜切末，洋葱切絲，青葱切成段，辣椒切片，芹菜摘下葉子。
3）先把蛋奶汁（调味料）調勻，除了辣椒粉跟一半的咖哩粉之外的所有調味料都和奶水及蛋打散拌勻
4）起油鍋炒香虾头后，取出虾头（煎过的虾头可以加江鱼仔熬成高汤哦！），煎虾头的油保留
5）小火下蒜末爆香，加入蝦子炒到八分熟后，就可以加洋葱丝和辣椒粉拌炒均匀，再放咖哩粉炒到咖哩香氣出來，將蛋奶汁倒入，用小火慢慢不停的搅拌,
6）大概4～6分钟后奶蛋汁就会稍為浓稠了，这时就可以加入青葱和芹菜葉拌炒，最后才加辣椒拌炒，熄火

注意：
＊第一次做這道菜時，在下奶蛋液後用小火煮太久了（应该有10分钟煮到酱汁沸滚），导致哪个蛋凝固成一粒一粒，变得很粗的酱汁。因为蛋汁凝結太快了，下蛋奶汁的时间要拿捏的很好才不会影響滑順度，大概4～6分钟，只要蛋奶汁稍微起泡泡（小沸腾）就可以了加菜拌炒熄火了

＊建议加一點辣椒粉，味道跟顏色會更好

＊加魚露，味道会更鲜

＊有些做法會把全部咖哩粉加到奶蛋液裏，但我用一半的咖喱粉和蝦子一起拌炒，咖哩粉炒過会比較香

＊鲜奶可以用椰浆代替，但味道会盖过海鲜的甜，我还是喜欢用鲜奶

method:
1) Cut out the shrimps legs, remove the shells, keep the heads, and remove the shrimp meat from the intestines.
2) Mince the garlic, shred the onion, cut the green onion into sections, slice the chilli, and remove the leaves of celery.
3) First mix the milk (seasoning) thoroughly. All seasonings except chili powder and half of the curry powder are beaten with milk and eggs.
4) After frying the fragrant shrimp heads in the frying pan, remove the shrimp heads (you can use it to cook the soup) and keep the oil
5) Saute the minced garlic first, add the prawns and stir-fry until they are 80% cooked, add onions and chili powder and fry until fragrant, then add curry powder and fry until the curry aroma comes out, pour in the milk & egg mixture and stir-fry slowly over low heat （About 4～6 mins)
6) After the milk-egg mixture is slightly thicker, add green onions and Parsley leaves stir fry, then add chili and turn off the heat

Notice:
＊When I made this dish for the first time, I cooked it on a low heat for too long after pour in the milk & egg mixture (it should be cooked for 10 minutes until the sauce is boiling), which caused the egg to solidify into a very thick sauce. Because the egg juice coagulates too fast, the time for pour in the milk & egg mixture must be very good so as not to affect the smoothness, about 4-6 minutes, as long as the milk is slightly bubbled (small boiling), then you can add vegetables and stir fry for few second

＊recommended to add a little chili powder, the color & taste will better

＊Add fish sauce, the taste will be more delicous

＊Some methods will add all the curry powder to the Mixture, but I use half of the curry powder fry together with prawns, because the curry powder will be more fragrant after frying

＊Fresh milk can be replaced with coconut milk, but the taste will overwhelm the sweetness of seafood


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