Wednesday, July 16, 2008
Curry Butter Milk Shrimps
Ingredients
10 large shrimps, peeled & deveined
salt
white pepper
1 tbsp vegetable oil (dont use olive oil)
3 tbsp butter
leaves of 2 stalks basil
1 tbsp garlic, finely chopped
1/2 can evaporated milk (6oz)
1 tbsp curry powder
1 tbsp chili powder / chili flakes / chopped chili
1 tbsp mirin (sweet rice wine)
1 egg yolk
chopped spring onion / parsley / cilantro / fresh basil for garnish
paper towels
How to make Curry Butter Milk Shrimps
i cooked this on a day when i'm a complete klutz and so i made several mistakes while making this (like pouring in too much milk and not turning off the heat before pouring the egg in). it still tasted good, but i've made several adjustments that will definitely taste much better.
dry the shrimps on paper towels. season it with salt and plenty of white pepper.
wash the basil leaves and then dry them on paper towels.
heat the oil with two tbsp of butter in a sauce pan. saute for 2 minutes and then remove the shrimps.
add the basil leaves and fry for a minute or so.
add the 1 tbsp of leftover butter (so the butter wont burn) and the garlic and fry until the garlic begins to brown.
pour in the evaporated milk and bring it to boil, stirring constantly so it wont burn at the bottom.
add in the curry powder and chili. stir to mix well. let it boil for 5 minutes. keep stirring!
add in the half-cooked shrimps and also the mirin. cook for another 3 mintues.
remove the pot from heat. add 2 tbsp of the butter milk sauce to the egg yolk and mix well. gently drizzle the yolk mix into the pot of curry butter milk shrimps, stirring the whole time.
plate it and garnish with spring onion / parsley / cilantro / fresh basil. serve with rice.
or u can make more sauce and add in some cooked pasta!
