带有本地风味的甘香炒鱼头 香到整村人都流口水了 | Kam Heong Fish Heads | Mr. Hong Kitchen

材料 ：

鱼头 400-600克
需腌制

虾米 蒜末 姜末 小辣椒 咖喱叶 香茅 红葱丝
调味： 咖喱粉 蚝油 花雕酒

Ingredients (Diana Aw)
1. Fish head ~400-600g (cut smaller pieces, wash and pay fry. Marinate with little salt, pepper and a cap of Shaoxing wine. Then continue to mix with little oil and corn starch) set aside
2. Curry leaves few stalks
3. Lemongrass 1 stalk, slices
4. Red onion, slices
5. Chilli padi 2pcs, diced
6. Garlic 2 cloves, minced
7. Ginger small piece, smashed and minced
8. Dried shrimp, a handful. Soak till soft and chopped

Seasoning
1. Curry powder 1tsp
2. Oyster sauce little
3. Shaoxing wine appropriate amount

Method
1. Heat wok with more oil till above 160deg. Deep fry the fish head under high heat till light brown (lesser bubbles) then turn to low heat and continue to fry till golden brown and crispy. Drain and set aside
2. Heat wok with little oil. Add in dried shrimp and stir fry till aromatic under low heat. Then add in garlic, ginger and chilli padi and continue to stir fry. Then add in curry leaves and lemongrass and stir. Lastly add in red onion and continue to stir fry till aromatic.
3. Add curry powder and mix well. Then add oyster sauce and mix well. Drizzle some Shaoxing wine on the wok side followed by fish head. Turn the heat to medium low and continue to stir fry for at least 1 min.
4. Serve and enjoy! 💕

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