Curry powder fried seafood
Chinese Cooking Demystified · ♥ 4.3K likes · 139.5K views · 18 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Nam Perk Pao
- evaporated milk
- 1 whole egg
- 1 tsp oyster sauce
- ¼ tsp chicken powder
- ¼ tsp Shaoxing wine
- ¼ tsp fish sauce
- ½ tsp sugar
Beat the egg with the chili jam and evaporated milk, the oyster sauce, chicken powder, Shaoxing wine, fish sauce and sugar, and set the sauce aside.
The egg and chili jam sauce
- 2 whole small squid
Clean the squid, remove the bone, cut into two inch sections and slice grooves in a checkerboard pattern to improve the texture.
- 5 whole medium shrimps
- 0.125 tsp salt
- white pepper
- ½ tsp cornstarch
Peel, butterfly and de-vein the shrimps and marinate them with an eighth teaspoon of salt, white pepper and half a teaspoon of cornstarch.
- ¼ cup oil
Heat a quarter cup of oil over a high flame until bubbles form around a pair of chopsticks, then fry the shrimps about one minute until cooked through and remove.
- 1 whole Chinese celery
- 1 whole scallion
- 0.125 whole onion
- 1 whole fresh spicy chili
Pour off all but a tablespoon and a half of the oil; over the same high flame add all the seafood for a brief 15 second fry, with the Chinese celery, scallion, eighth of an onion and the fresh chili.
Stir fry together about 30 seconds, then drop to medium and add the prepared sauce with half a tablespoon of curry powder.