How to Make Seafood Curry Udon Pasta
People who enjoy seafood curry udon noodles can actually make it at home.
Seafood Curry Udon Noodles Dish Ingredients Introduction
Main Ingredients:
Shrimp (5 pieces) Udon Noodles (250 grams)Squid Body (80 grams) Shrimp (5 pieces) Garlic (10 grams)Mushroom (2 pieces) Scallions (10 grams) Ginger (10 grams)Black Pepper Powder(1 teaspoon) Curry Block (50 grams) Oil (as needed)Steps to Make Seafood Curry Udon: 1. Prepare the required ingredients and seasonings.
Shrimp should be deveined, heads removed, and shells kept for aesthetics; shrimp heads can be used later.
Remove the outer membrane from squid body.Cut squid into halves, make diagonal cuts on the inner side to prevent cutting through (about 2mm intervals), then cut into small pieces. Mushrooms should be sliced, garlic should be sliced.
Boil a pot of water and add two ginger slices. Blanch the prepared squid in boiling water until it curls and turns white, then remove. Save the cooking liquid from blanching the seafood.
Heat oil in a pan, add ginger slices and garlic, fry to release fragrance, stir-fry shrimp heads with a spoon to squeeze out shrimp oil. Fry peeled shrimp until they are seven-tenths cooked (turn color and curl), then remove them.
Add the cooking liquid from blanching squid into the pan. Add curry block, mushroom slices, and black pepper powder.
Mix well to dissolve the curry block.
Bring to a boil over high heat, add udon noodles, then simmer on medium-low heat.
Stir occasionally with a spatula.
After thickening slightly, add squid and shrimp and cook for 2 minutes. Remove shrimp heads.
Sprinkle scallions just before turning off the heat. Enjoy this nutritious meal!
TIP:The curry sauce should be neither too thin nor too thick; adjust by simmering longer or adding more liquid if needed. You can add other seafood according to your preference.
Using the cooking liquid from blanching seafood in making the curry enhances the soup's flavor, keeping it true to its essence.
1You could also add a half onion sliced and stir-fried for extra flavor, but as there was none available, this step was skipped.
The curry sauce should be of moderate thickness, thicker sauces can be thinned with heat, and thinner ones can be thickened by adding a bit more water.
2. You can add other seafood ingredients according to your preferences. The broth from blanched seafood can be used to cook the curry, enhancing its umami flavor.Broth surface flavor even more.
3. A half an onion can be sliced and stir-fried for added fragrance. Since I didn't have any, it was not added here.
