Shrimps in sauce will become a real decoration of any festive table. The cooking time for this dish is 30-35 minutes.
It is necessary
- - Tiger chrimp;
- - red curry paste;
- - an egg;
- - galangal;
- - chilli;
- - lemon sorghum;
- - zucchini;
- - fresh pineapple;
- - garlic;
- - ginger;
- - rice noodles;
- - olive oil;
- - coconut milk.
Instructions
Step 1
Mix coconut milk with curry, put on fire and let it boil.
Step 2
Peel galangal, garlic, ginger, lemon sorghum, chop and place in a saucepan with water. Put on moderate heat and bring to a boil.
Step 3
Peel the pineapple, core and cut into small, even cubes. Cut the zucchini into slices, then cut the circles into slices. Wash, peel and chop the garlic and chili. Break the eggs into a separate bowl, separate the yolks and mix with the coconut sauce. Place the mixture on low heat.
Step 4
Put the garlic and pepper in a frying pan, in which add a little olive oil and place over moderate heat. You can add some curry for flavor. Then put the pineapple, zucchini in the pan and stir well. Season to taste, continuing to cook over low heat.
Step 5
Once the vegetables are boiling, place the rice noodles in a saucepan and cook until cooked. Brush the tiger prawns with olive oil and fry a little in a separate pan. Add coconut and egg sauce to the shrimp and cook for 10 minutes. Remember to stir the shrimp while cooking.
Step 6
Drain the vegetables and noodles in a colander and add to the zucchini and pineapple. Mix everything and simmer for a few minutes.
Step 7
Put the vegetable garnish with shrimps on a plate, pour over the sauce and garnish with herbs.
