SHRIMP WITH TAMARIND bamboo shoot curry Young

SHRIMP WITH TAMARIND bamboo shoot curry Young
Material:
- 1 stalk lemongrass, crushed
- 1-2 slices glugur acid / acid kandis
- 250 grams of shrimp without heads
- 500 grams of sour bamboo shoots (soak in water and a piece of red pepper to menguris
crowded around a small star or rice water for three days)
- 750 cc coconut milk from a coconut
- Salt and brown sugar to taste
Spices:
- 1 tbsp chopped galangal
- 10 red chilies
- 2 tsp turmeric chopped
- 7 red onions
Method:
1. Mix coconut milk with bamboo shoots, and smooth flavor. Stir and cook until
half-baked.
2. Enter lemongrass, tamarind, and shrimp. Bubuhi salt and sugar, cook until all
mature material.