Young Jackfruit Curry

Ingredient

• 500 gr young jackfruit, cut into pieces and boil until soft.
• Shrimp to taste (I used about 8 medium size fish, just remove the head, leave the tail)
• 600 ml medium thick coconut milk
• 1 tbsp brown sugar
• 2 tsp salt
• 1/2 tsp sugar
• 2 bay leaves
• 1 lemongrass, crushed

Refined Material

• 8 dry chilies, wash and soak in hot water until soft, drain
• 2 big red chilies
• 5 cloves of red onion
• 3 cloves of garlic
• 1/2 segment of turmeric
• 1/2 segment of galangal
• 3 hazelnuts
• 1/2 tsp coriander
• 1/2 tsp white cumin

Toppings

• A handful of ebi, wash and soak in hot water, drain.
• 2 tbsp sugar
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• Heat the oil, fry the ebi until they are dry and slightly browned, add the sugar and soy sauce, stir until the sugar is dissolved, remove and let cool immediately. After it cools down, if the caramel and ebi clump together and become hard, they can be broken (no need to crush them)

How to make

• 1. Saute ground spices, bay leaf and lemon grass until fragrant.
• 2. Enter the young jackfruit and shrimp, pour the thin coconut milk. Add brown sugar, salt and sugar. Cook while stirring until it boils.
• 3. Remove, sprinkle with ebi caramel soy sauce, serve.

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