Curry Shrimps

Ingredients

• 1 medium onion (Peeled and finely chopped)
• 1 tablespoon olive oil (Pure olive oil)
• 1.5 teaspoons curry powder (Mixed with a little cold water to form a smooth paste before adding)
• 1 tablespoon syou (soy sauce) (Syou is the historical name for soy sauce; use a light or all-purpose soy sauce)
• 1 cup boiling water (Have boiling before you begin cooking)
• 1 tablespoon rice flour (Also called rice powder; used to thicken the sauce)
• 1 teaspoon salt
• 1 dash cayenne pepper (A small pinch; adjust to your heat preference)
• 1.5 pounds boiled shrimps (Pre-cooked and peeled; roughly flaked or left whole)

Instructions

1. 1Peel the onion and chop it as finely as you can. A fine chop will help it soften and brown evenly in the pan, creating a flavourful base for the sauce.
2. 2In a small bowl, combine 1½ teaspoons of curry powder with just enough cold water — about 1 to 2 teaspoons — to form a smooth, lump-free paste. Stir well with a spoon until fully combined. Set aside. Mixing it into a paste first prevents the raw powder from clumping when it hits the hot oil.
3. 3Place a medium saucepan or frying pan over medium heat. Add 1 tablespoon of olive oil and let it warm for about 30 seconds. Add the finely chopped onion and stir frequently. Cook for 5 to 7 minutes until the onion turns a light golden brown. Watch the heat — if it starts to darken too quickly, lower the flame slightly.
4. 4Add the curry paste you made in step 2 directly into the pan with the browned onion. Stir it in well and cook for about 1 minute, letting the paste cook into the onion. This step blooms the spices and deepens the flavour of the curry.
5. 5Pour in 1 tablespoon of syou (soy sauce), then carefully add 1 cup of boiling water — stand back slightly as the liquid will steam. Add 1 teaspoon of salt and a dash of cayenne pepper. Stir everything together. Now, sprinkle in 1 tablespoon of rice flour while stirring constantly with your spoon. Keep stirring for 2 to 3 minutes over medium heat until the sauce thickens to a light, glossy consistency.
6. 6Add the 1½ pounds of pre-cooked, peeled shrimps to the sauce. If the shrimps are large, you can roughly flake or chop them first. Stir gently to coat them in the sauce. Reduce the heat to low and simmer for 5 minutes. Since the shrimps are already cooked, you are just warming them through and letting them absorb the flavours — do not overcook or they will become rubbery.
7. 7Spoon the curry shrimps over steamed rice and serve immediately while hot. The sauce should be glossy and lightly thickened, coating the shrimps well.