曼谷辣味蜜汁虾Bangkok Chili Honey Sauce Prawns

材料
中虾8-10只（修茸洗净）、盐¼茶匙、白糖¼茶匙、麻油少许、咖哩粉1汤匙、淡奶125毫升、炸油适量、牛油2汤匙、蒜头2瓣（剁碎）、芫荽茸1汤匙、姜茸1茶匙、指天椒3条（剁碎）

调味料
家乐冰花蜜汁酱3汤匙、泰国辣椒酱1汤匙、清水50毫升

装饰
炸姜丝30克

做法
1.把咖哩粉和淡奶混合。
2.以少许盐，白糖及麻油腌虾，然后加入咖哩混合料腌10分钟。（图1）
3.把腌虾滴干。
4.烧热炸油，把虾炸至金黄色后捞出沥油，置放一旁。（图2-3）
5.另外起锅热牛油，把蒜茸，莞荽茸，姜茸及指天椒茸爆香。
6.加入混合的调味料。（图4）
7.加入虾，炒均后盛出以炸姜丝装饰即可。（图5）

Ingredients
8–10 medium large prawns (trimmed and cleaned), ¼ tsp salt, ¼ tsp sugar, a dash of sesame oil, 1 tbsp curry powder, 125ml evaporated milk, oil for deep-frying, 2 tbsp butter, 2 cloves garlic (minced), 1 tbsp chopped coriander leaves, 1 tsp minced ginger, 3 bird’s eye chilies (chopped)

Seasoning
3 tbsp KNORR Rock Sugar Honey Sauce, 1 tbsp Thai chili sauce, 50ml water

Garnishing
30g shredded ginger (deep-fried till crispy)

Method
1.Combine curry powder with evaporated milk.
2.Lightly season prawns with salt, sugar, sesame oil and pour in curry powder and evaporated milk mixture. Put aside for 10 minutes. (pic 1)
3.Strain the prawns through a plastic colander.
4.Deep-fry prawns till cooked or golden brown. Dish out and put aside. (pic 2-3)
5.Heat butter in a wok. Fry garlic, coriander leaves, ginger and bird’s eye chilies till fragrant.
6.Add in combined seasoning ingredients. (pic 4)
7.Put in prawns and toss lightly; dish out and serve with garnishing. (pic 5)