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Gung Pad Pong Keree
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Gung Pad Pong Keree
curried eggs with seafood (2pp)

75 gr seafood (shrimp, crab)
1 egg
1 spring onion
4 cloves garlic
1 tsp yellow curry paste (see recipe)
1 tsp palmsugar
1 tsp salt
2 tbsp kecap asin (light soy sauce)
1 tbsp oyster sauce
1 sprig coriander
50 ml water
2 tbsp milk
4 tbsp oil

Cut the garlic fine. Clean the seafood. Cut the coriander and the spring onion into small pieces. Scramble the egg. Mix the curry paste with the water, the salt, the sugar, the kecap and the oyster sauce. Heat in a skillet the oil en fry the garlic and the seafood. Then add the curry mixture and fry it for 30 seconds. Then add the coriander and the spring onion and stir. Add the egg and the milk and fry it for 2 minutes.

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