Goong Phad Pong Kari - Fried Shrimp with Curry Powder and Egg

Phad Pong Kari is another delicious dish which needs some technics to cook. This Thai dish is mild and my Japanese friends really like this dish, either Poo Pad Pong Kari (Fried Crab with Curry Powder) or Goong Pad Pong Kari (Fried Shrimp with Curry Powder). The tip is that you have to beat the egg, curry powder and chilli paste (Nam-Prik-Pao) together and pour into the pan after the shrimp is cooked. Let's start!


Ingredients:
300 g Shrimps (8-10)
1 Onion
6 Celeries (Bai Kuen-chai)
2 Onion leaves (Ton Hom)
1 Big Red Chilli (Prik-Chi-Fah)
1 tb.sp. Garlic chopped
2 Large eggs
1 tb.sp. Curry powder
2 tb.sp. Chilli paste (Nam-prik-pao)
2 tb.sp. Oyster sauce
1/2 tb.sp. Soy sauce
1/2 cup cream
1 tb.sp. Sugar
3 tb.sp. Soya Oil

Cooking:
- Prepare the shrimp by pealing off the shell, take off the heads and clean
- Chop celeries and onion leaves in 1" size, chop onion vertically into 8 sections, and slice red chilli
- Beat the egg, curry powder, sugar, oyster sauce, soy sauce and chilli paste together
- Heat the pan (use high), add the oil, and throw in the garlic, stir
- Add the shrimp, stir until the tails turn red
- Add onion
- Add HALF of the egg preparation, stir until cooked
- Add celeries, onion leaves and chilli
- Add the other HALF of egg preparation, quickly stir for another 20-30 seconds
- Serve on the dish