Material:
8 grass shrimps
3 pieces of fried tofu
Bean sprouts 60 grams
3 leeks
Nine-storied tower a little
1 chili pepper
200 grams of oil noodles
2 lemon slices
Seasoning:
Curry stir-fry sauce 40g
Crushed lemongrass 10 grams
Ginger 10 grams
3 lemon leaves
100 grams of coconut milk
Stock 450ml
Fish sauce a little
Method:
1. Take off the shrimp shell and keep it, keep the tail anchovy shrimp, blanch the oil noodles, bean sprouts and leeks for later use.
2. Add a little curry sauce oil to the pot and stir-fry the shrimp shells first.
Tips: Shrimp shells are the source of umami, and this step is done first when making the soup base to make the soup more fragrant.
3. After the aroma of shrimp shells comes out, add chopped lemongrass, chopped ginger and shredded lemon leaves to continue to stir-fry to create the aroma, add to the broth and boil and filter out the soup.
4. Take a wok, add the shelled grass shrimp and curry sauce and stir-fry until fragrant, then add the soup and mix well.
5. Then put fried tofu, chili flakes, coconut milk, fish sauce to taste, put oil noodles and ingredients in a bowl, decorate with a nine-layer tower, and attach lemon slices to complete.