Fans of Thai cuisine will immediately recognize the flavors in this dish, which is like a deconstructed Thai shrimp curry. The twist here is that the shrimp are fried separately to give them a nice, crunchy coating. If you’d like to make this gluten-free, use almond flour instead of panko.
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2 13.5盎司。罐头椰奶
1/4杯新鲜的酸橙汁,再加上1茶匙。细磨碎的皮
2汤匙。深棕色糖
2汤匙。fish sauce
1汤匙。花生油
1汤匙。米醋
1tsp. mirin
1/2茶匙。亚洲芝麻油
犹太盐
8盎司。宽米面
1cup sugar snap peas, trimmed and cut in half on the diagonal
In a small bowl, whisk the curry paste with the eggs until well blended. In another small bowl, mix the panko, granulated garlic, granulated onion, sugar, and 1/2 tsp. salt.
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