仁当虾球（Rendang Prawns）

材料:

500g大明虾/中虾，100g椰丝，2串咖哩叶，3片疯干叶切丝，2大匙英国咖哩粉，100ML浓椰浆。

香料搅烂:

1支香茅，5条辣椒干泡软，4粒小葱头，3片蒜头，2cm南姜，2cm黄姜，3大匙食油。

调味料:

1/2小匙盐，1/2小匙糖。

做法:
1，把椰丝放入锅里干炒至金黄色，盛起舂烂备用。
2，将虾只从背部切开，去除肠泥，洗净，然后用热油泡一会，捞起沥油。
3，把香料以中火炒香至辣油渗出，加入咖哩粉，和调味料同炒一会，加入咖哩叶和疯干叶炒至香浓。
4，拌入虾球和椰浆，煮沸后加入椰丝同炒均匀，炒至浓稠即可上碟

 Material: 

500g large prawns / medium shrimp, 100g shredded coconut, curry leaves two strings, Kaffir Limeleaves, curry powder 2 tablespoons English, 100ML thick coconut milk.

Spices grinded: 

1 lemongrass, five soaked dried chillies, 4 small onion, 3 garlic, 2cm galangal, 2cm ginger, 3 tablespoons cooking oil.

Seasoning: 

1/2 tsp salt, 1/2 tsp sugar.

Practice:
1, Fried the shredded coconuts till golden and set aside for use
2, Remove the vein from the shrimp. Washed and pat dry. Dip into the hot oil and quickly remove. Drained.
3, the spices and saute over medium heat until chili oil floated, add curry powder, and seasonings fry a while, add curry leaves and kaffir lime leave and stir-fry until fragrant .
4 Stir in shrimp and coconut milk. When boil add the shredded coconut in step 1. Cook till gravy thicken and ready to be served.

Recipe by Penny Chai(妈妈好棒- Mom The Best)
* 疯干叶：Kaffir Lime Leaf
* 跟普通咖哩粉的分别：咖哩粉的味道比较重而且比较辣，英国咖哩粉比较温和。
* 英国咖哩粉是个牌子。

英国咖哩粉