Curry Leaves Fragrance Buttered Shrimps

This is one yummy dish and I personally prefer the shrimps prepared this way. The pairing of butter and curry powder and the curry leaves blends really well with the shrimps and the aroma that filled the air while cooking this dish brought my Piggies to the kitchen with the ooos and the arrrrs :)))

Btw this is also one dish that will not stop me from chomping the shrimps down in quantities. The cutest part was the counting of the numbers of shrimps’ tails on my plates throughout dinner by my Piggies :0 ;0 . Reason being shrimps are high in cholesterol and not good for my age to be taken in large quantity :P

Curry Leaves Fragrance Buttered Shrimps

Ingredients:
500 gms shrimps – cleaned and deveined (leave head & shell intact)

2 sprig of curry leaves
1 tbsp of curry powder
1 egg - beaten
1 pip garlic – chopped finely
½ tsp sugar
Salt for taste
1 tbsp of butter
Oil just enough for frying the shrimps

Method:
Lightly fry the shrimps in hot oil till it turned red and a bit brown. Dish up the shrimps and drained off the oil. Keep aside.

Add 1 tbsp of butter in the wok. In high flame, fry the curry leaves and garlic till fragrant, add in the cooked shrimps , curry powder, salt and sugar and stir fry till the ingredients are well blended. When ready to dish up, pour in the beaten egg and continue to stir fry till the eggs are crispy and in shreds. Dish up and serve with hot rice.

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