Curry Oil-Braised Shrimp

Name: Curry Oil-Braised Shrimp
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: Large shrimp (heads, tails, and veins removed; cut into two segments from the middle), about 1 kg (16); 40 g Curry powder; 150 g Onion (peeled and sliced); 750 g (200 g actually consumed) Salad oil (for frying shrimp and cooking); 15 g Ginger (peeled and sliced); 5 g Peppercorns; 1 Dried chili; 2 slices Bay leaves; 150 g Celery (strings removed and sliced); 150 g Carrot (peeled and sliced); 10 g MSG; 20 g Tomato sauce; 500 ml Chicken stock; 20 g Butter (for marinating shrimp); 10 g Fine salt (total 10 g: 5 g for the sauce + 5 g for marinating)

French curry-flavored shrimp with a vibrant red and yellow color, offering a fresh, aromatic taste—ideal for cold buffets.

45 min

Easy

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Ingredients

Large shrimp (heads, tails, and veins removed; cut into two segments from the middle) about 1 kg (16)

Curry powder 40 g

Onion (peeled and sliced) 150 g

Salad oil (for frying shrimp and cooking) 750 g (200 g actually consumed)

Ginger (peeled and sliced) 15 g

Peppercorns 5 g

Dried chili 1

Bay leaves 2 slices

Celery (strings removed and sliced) 150 g

Carrot (peeled and sliced) 150 g

MSG 10 g

Tomato sauce 20 g

Chicken stock 500 ml

Butter (for marinating shrimp) 20 g

Fine salt (total 10 g: 5 g for the sauce + 5 g for marinating) 10 g

Instructions

Prepare the vegetables

Peel the carrots, onions, and ginger; remove the strings from the celery. Wash them all and slice them.

Make the curry oil sauce

Place 200 g of salad oil, the bay leaves, peppercorns, and dried chili into a sauté pan and heat over the fire. Add the carrots, onions, celery, and ginger and stir-fry until the onions turn yellow. Stir in the curry powder and fry until fragrant. Add the tomato sauce and cook off its moisture. Pour in the chicken stock along with 5 g of fine salt and the MSG. Reduce the heat to low and simmer until the liquid is reduced by half. Remove from the heat and strain through a sieve to obtain the curry oil sauce.

Prepare the shrimp

Remove the heads, tails, and veins from the shrimp, wash them, and cut each one into two segments from the middle. Toss with 5 g of fine salt and the butter until evenly coated.

Fry the shrimp

Heat salad oil in a wok over medium heat. Fry the shrimp until golden, remove them, and transfer to a small braising pot. Pour the curry oil sauce into the pot with the shrimp and braise over the heat for 3 minutes. Once the sauce thickens and a glossy yellow oil surfaces, transfer to a clay serving pot.