#DokdoShrimp #ChickenShrimp and Red ShrimpCooker #SaengustinKkun
I don't know if it's chicken shrimp...I don't know if it's red-banded lobster..I don't know if it's a shrimp Anyway, Dokdo shrimp usually refers to chicken shrimp, red-banded shrimp, and flower shrimp. The purchase price of this time is not easy because you have to eat the shrimp raw. So I bought frozen red-banded lobster and chicken shrimp. As for red-banded lobster, the skin is really hard and when you forget, you get hurt on your hands Or the roof of your mouth can be scratched, so be careful. On the other hand, the skin of chicken shrimp is surprisingly light. It is also called thorn-footed shrimp because its front feet are quite long and hard. It is said that eggs will be laid between June and July, so you will be able to eat oily red-banded lobster in season around August. But it's frozen, so you can eat it all year round. Then what is chicken shrimp?? The one with a really chubby body is the chicken shrimp. The skin is thin, too. Especially, there were huge eggs hidden in chicken shrimp. It's like a bear shrimp. Is it the Siberian Expedition...Lee Sun-kyun's entertainment program also ate Dokdo shrimp and bear shrimp on Vladivostok
4 serving
Within 30 minutes
강철새잎
Ingredients
  • Shrimp.
    300g
  • Red-banded lobster
    200g
  • Pu Pad Pong Curry
    1pack
  • vegetable.
    1cup
  • Mara sauce
    1pack
  • ground pepper
    2ea
  • leek
    2TS
Cooking Steps
STEP 1/10
Add mala sauce and mix it well with red-banded lobster well. It's marinated in mala sauce.
STEP 2/10
Chicken shrimp has a softer skin than red-banded shrimp. Wash and drain the chicken shrimp.
STEP 3/10
I'm Saint Augustine Kung Pad Boncurry. There is curry sauce with fried rice, but I don't use rice, I only use sauce. What we usually know is Pu Pad bon curry, which is using crabs and Kkung is using shrimp. So there's shrimp in the curry sauce. It's a bowl of rice that you heat up in a microwave and add curry sauce. You can use it as a sauce for fried red-banded lobster and chicken shrimp.
STEP 4/10
Add the sauce of the raw Augustine Kung Pad Boncurry to the oil and stir-fry it once.
STEP 5/10
First, add the unseasoned chicken shrimp and stir-fry it while mixing it well.
STEP 6/10
If you think the sauce is too small and thick, add a little water and stir-fry it together. Add a little water and stir-fry it well
STEP 7/10
Water comes out from shrimp, too. Now, add the red-banded lobster that was marinated in mala sauce.
STEP 8/10
In addition to the scent of mala sauce, when the spicy curry scent comes up and the shrimp turns a little red, add frozen vegetables and stir-fry them together
STEP 9/10
In addition to frozen vegetables, they added green onions. I didn't add minced garlic ^^
STEP 10/10
Vegetables cook quickly, so stir-fry them over high heat until the soup almost runs out. Put it on a plate.
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