A mixture of Eastern flavors come together to make this absolutely delicious Chinese Curry Shrimp! Delicious and succulent shrimp with a creamy curry sauce: what more could you want?
I love to make curry shrimp at home. The shrimp used for this particular recipe are usually larger, Atlantic shrimp.
There are several advantages. Arctic shrimp is wild-caught. The taste is more “authentic.”
Secondly, the shell of Arctic shrimp is very thin, and also more nutritious than farmed shrimp.
It is cooked on the boat when caught, or the wild shrimp would go bad, so it has a sea salt-style taste.
I have tried many variations of this dish, and this is what I have come up with as the best.
First, I decided to go with a Cantonese-style dish. After the whole dish was cooked, I put it in the oven so that the taste is more intense and the surface was baked with a golden color.
If you really enjoy dairy, then when you eat, you can pour a little yogurt on top.
So let’s get started!
- 1) 300g Arctic Shrimp
- 1) 50g Curry powder
- 2) 20 grams of sugar
- 3) 2g Salt
- 4) ¼ Red onion
- 5) 1 piece of Ginger
- 6) 2 cloves of Garlic
- 7) 2 Tbsp Fresh milk
- 8) 1 tsp Butter
- 9) 2 tsp Flour
How to make curry shrimp step by step.
Step 1: Heat about 3 tablespoons of oil to 70% heat, pour into the bowl of curry powder and stir together. (This is the method how I make curry sauce for the shrimp.)
Step 2: Dice the onion, garlic, and ginger.
(Melt 1 teaspoon of butter in the wok to stir fry with 2 teaspoons flour. Cook for a few minutes until the butter is absorbed, and set aside for later.)
Step 3: Arctic shrimp are naturally thawed in advance, and oil is poured into the wok.
It is heated to 80% heat, and the shrimp are put down and quickly fried for about 20 seconds.
Step 4: Pour out the oil (leave a little base oil), stir-fry the onion, garlic and ginger. Then add the proper amount of curry/oil.
Step 5: Stir all the contents together, and let simmer for a few minutes.
Step 6: Put the fried shrimp in and add an amount of hot water to submerge the shrimps, put sugar and salt and bring to boil.
Step 7: Then pour in the 2 tablespoons of fresh milk and boil again. Add the butter/flour melted in advanced.
Step 8: Pour into a metal baking pan and put it in an oven, that has been preheated to 200° C, for five or six minutes. Take it out and serve!
Let me talk about the overall production time, because the shrimp is precooked, the frying and simmering time are relatively short. If it is cooked for too long on any stage, it begins to lose nutrients and flavors.
Arctic shrimp should be thawed at room temperature without using water.
Remember, if you are used to cooking with curry powder, be sure to add the curry powder to the hot oil in advance. Do not cook the curry powder directly when cooking all the ingredients in the wok. The taste is not strong enough.
The curry cooked with the onion, ginger and garlic is quite good, and should be followed in this recipe.
The sauce before baking should be fluid, because it will thicken further when baked. The shrimp should also be submerged (not sitting all at the top of the baking sheet) so that the shrimp isn’t burned.
When baking, preheat in advance to 200° C so that it can be put directly into the oven. And only bake for about 5 to 6 minutes.
Don’t pack too much in the baking tray. It is easy to overflow during the baking process. Be careful not to burn. Finally, the surface can be dotted with some yogurt, which adds a pop of flavor and texture.