干咖喱虾Prawns With Thick Spicy Sauce

主料：
大虾500克

配料：
香茅1枝、咖喱叶2束、菜心籽1/4茶匙

配料B（研磨）：
小葱头110克、蒜头3瓣、蓝姜1公分、姜1公分、红辣椒8条、咖哩粉2汤匙

配料C：
红辣椒1条（切块）、青灯笼椒1/2粒（切丝）、食油4-5汤匙

配料D：
清水100毫升、椰浆头100毫升、酸柑汁1汤匙

调味料：
盐1/2茶匙或适量、白糖1/2茶匙或适量、鸡精粉1/2茶匙

做法：
1.把虾修剪干净，壳保留，从虾背剪开，抽出沙肠。
2.起锅热油，倒入A料炒1分钟，然后加入B料，继续炒至香。
3.加入清水，煮滚时加入虾，红辣椒和青灯笼椒。
倒入椰浆头，大火煮滚后调味即可熄火。

【小贴士】
要增加此菜的香味，菜心籽最好先爆香，才好加入研磨的材料。

Ingredients:
500g large prawns(keep shells intact)

Sub-ingredients A:
1 stalk lemon grass, 2 stalks curry leaves, 1/4tsp mustard seeds(biji sawi)

Sub-ingredients B Ground:
110g shallots, 3 pips garlic, 1cm galangal, 1cm ginger, 8 fresh red chilies, 2tbsp fish curry powder

Sub-ingredients C:
1 red chili(cut into wedges), 1/2 green capsicum(shredded), 4-5tbsp oil

Sub-ingredients D:
100ml water, 100ml thick coconut milk, 1tbsp lime juice

Seasoning:
1/2tsp salt or to taste, 1/2tsp sugar, 1/2tsp chicken stock granules

Method:
1.Trim prawns well, keeping shells intact. Cut a slit at the back to remove the veins.
2.Heat oil in a wok and fry (A) for 1 minute. Add ingredients (B) and continue to fry until fragrant.
.Add water and bring to boil. Put in prawns, chili and capsicum.
4.Add coconut milk and bring to a quick boil. Add seasoning to taste.