Fried shrimps with curry powder

Ingredients for 2 servings:

• 1 tbsp vegetable oil
• 500 g shrimp(s), large
• some water
• 2 cloves garlic
• 3 shallot(s), Thai
• 8 stalks of celery, Thai
• 2 chili peppers, long red
• 4 tbsp curry powder, possibly homemade
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp fish sauce (Nam Pla)
• 125 ml coconut milk
• 2 eggs
• 2 tbsp chili paste with soybean oil, Thai (Nam Prik Pao)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Gung Phad Pong Kari – a classic from Thailand

Devein and peel the shrimp, leaving the tails on. Mince the garlic and slice the shallots. Cut the celery into pieces about 5 cm long. Slice the chilies diagonally. Mix the coconut milk with Nam Prik Pao (I used 1 tablespoon of mild and 1 tablespoon of medium-hot. It’s hard to find in Germany, so use less than 2 tablespoons, otherwise it could be too sweet). Whisk well with the eggs. Heat the oil in a hot wok. Briefly fry the garlic and shallots, add the shrimp, and stir well. Add the curry powder and a few tablespoons of water, fry for 1 minute, then add the soy sauce, oyster sauce, and fish sauce. Stir well. Now add the coconut-egg mixture, mix well, and stir for about 1 minute. Add the celery and chilies, mix well, and season to taste. Serve with fragrant rice. I made the curry powder using Klausi61’s recipe from the database. I added pepper and chili flakes.