Liang leaves boiled fresh shrimp coconut milk.💗

🍤 Liang leaves boiled coconut milk, fresh shrimp. 🥥

South Menu Easy Made 15 Minute Finish

The oily of coconut milk + fresh shrimp sweet + soft liang leaves

It's so hot. Eat with chili paste is dead.

Raw materials are easy to find. Make one moment.

Who misses Southern Pun curry rice? Must try!

- How to do it? -

1. Prepare the curry juice: set the pot, put the coconut milk tail + water + shallots + grilled coconut milk. Use a central fire. When boiling, let the coconut milk melt.

2. Seasoning: Add peep sugar, salt, taste to be salty, sweet, coconut milk, not sweet.

3. Put shrimp: When the curry is boiling, add fresh shrimp. Wait until the shrimp starts to ripen orange. Do not long people, the shrimp will be hard.

4. Insert Liang Leaf: Accelerate the strong fire. Insert Liang Leaf, press to drown the curry. Count 1-10 seconds for vegetables to reduce.

5.Ending off: dousing the elite, gently one tee, turn off the light immediately, break the coconut milk, sprinkle the ground pepper.

- Trick, delicious. -

• Liang leaves are not bitter: choose young leaves, fresh green, not precocious, and do not boil for long. Put the light on.

• Coconut milk does not break it: Use the fire in the middle of the first place, when you put the coconut milk and do not boil, just get hot.

• Grilled shrimp paste: The smell will smell 300% more. Quench shrimp cowry very well.

• Bouncing Shrimp: Scald the shrimp in 80% ripe juice and turn off the light. The remaining heat will ripen.

# Liang leaves boiled coconut milk # Southern food # Join the kitchen with Lemon8 # Simple menu # With rice# Fresh shrimp # Kitchen