湿奶油苏东虾 Creamy butter prawn and squid (Sotong)
Ingredients 食材
- 150g Sotong 苏东
- 70g Prawn 虾
- 250ml Milk 牛奶
- 5g Butter 奶油
- 1 tsp茶匙 Garlic 蒜末
- 2-3 Red Chilli 红辣椒, 切碎chopped
- 2 Sprigs小枝 Curry leaves 咖喱叶
- 1/2 tsp 茶匙 Salt 盐
- 1/4tsp 茶匙 Curry powder 咖喱粉
烹饪方式 Cooking Instructions
- Heat up the pan with oil, add in prawn and cooked through. 烧热油锅，倒入虾煸炒。
- Remove prawn from the pan and set aside. 把虾捞起备用。
- Add in butter& garlic stir-fry until frangant. 加入奶油，蒜末爆香。
- Stir in curry leave and red chilli and cook for 1min till fragant. 加入咖喱叶和红辣椒爆香。
- Slowly pour in the 250ml milk and bring it to boil (Stir occasionally to avoid burn). 分 2-3次倒入250ml 牛奶，煮滚 (记得要搅拌避免焦了)。
- Add salt and curry powder to taste and bring it to bowl. 加入盐和咖喱粉调味然后煮滚。
- Then add in prawn& sotong. 然后加入虾和苏东。
- Bring it to boil and its ready to serve ！煮滚后就可以出锅了！
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