- 8 ounces or 20 shrimps
- 8 ounces or 8 scallops
- 6 ounces onion
- 2 garlic cloves
- 4 ounces solid curry blocks
- 3 cups water
- 1 tablespoon salad oil
- a little salt
- a little pepper
- 2 tablespoons butter
- 3 tablespoons sake or white wine
- 4 servings steamed rice
Hull shell and devein shrimps. Slice the onion and garlic cloves thinly.
Heat the butter in a frying pan. Fry the onions until they turn a brownish color. Remove from pan.
Put the salad oil in the pan. Add the sliced garlic, shrimps and scallops. Sprinkle a little salt and pepper on top, and pour in the white wine. Mix and fry until the shrimps and scallops are cooked.
Add the water and bring to a boil. Add the onions (Step 2).
Split the solid curry blocks and add. Simmer for 5 minutes over a low flame. Stir until well mixed.
Serve over the steamed rice.
The curry sauce suits the seafood very well, and this dish tastes very good.
Japanese foods recipes