Main Ingredients:
Large Shrimp: 12; Sweet Corn: 1/2.
Auxiliary Ingredients:
Egg White: 1; Carrots: Appropriate amount; Cucumber: Appropriate amount; Onion: Appropriate amount.
Seasonings:
Golden Curry Blocks: 3; Coconut Milk: Appropriate amount; Salt: A small amount; Cooking Wine: Appropriate amount; Starch: Appropriate amount; White Pepper Powder: Appropriate amount.
Taste: Mildly Spicy; Cooking Method: Stir-fry; Time: 10 minutes; Difficulty: Easy.
Steps for Cooking Curried Shrimp with Corn Kernels
Remove the heads and shells of the shrimp, and devein them. Rinse them thoroughly.
Cut them into small pieces, add salt, cooking wine, egg white, starch, and white pepper powder. Mix well.
Carefully cut the sweet corn kernels off the cob.
Peel and cut the carrots into small pieces.
Cut the cucumber into small pieces.
Cut the onion into small pieces.
Heat the wok and add oil. Stir-fry the shrimp until they are cooked. Remove them from the wok.
Add the carrots and onions to the wok and stir-fry until the onions become translucent.
Add the corn kernels to the wok and stir-fry. After boiling with water, continue to cook for about 2 minutes.
Add 3 pieces of curry blocks to the wok and stir slowly over low heat until the curry blocks are melted.
Add a little coconut milk and mix well. Add the shrimp and cucumber.
Cook over low heat for about 5 minutes until the curry sauce thickens slightly.
