下班推開家門，累得只想癱倒？別急！一碗熱騰騰的咖喱鮮蝦烏冬面，正在向你招手——濃稠醇厚的咖喱湯汁，裹著每一根滑溜溜的烏冬，大蝦吸飽了湯汁，一口下去，Q彈鮮甜直沖腦門！疲憊瞬間被治愈。這滋味，誰吃誰知道！不信？這就教你制作！

備料：

鮮蝦10只、烏冬面1包。

咖喱塊2小塊、椰漿100ml。

洋蔥小半個、蒜瓣3瓣、姜一小塊。

青菜一小把、食用油、鹽。

制作步驟：

第一步：鮮蝦去頭、剝殼，用牙簽挑掉蝦線。蝦仁沖干凈，廚房紙吸干水，放著備用。青菜洗干凈，掰成適口大小。洋蔥、蒜、姜該切的切好，放小碟子里。

第二步：鍋燒熱，倒點油進去。剛才留下的蝦頭蝦殼倒進去，中小火慢慢煎。拿鏟子輕輕壓一壓蝦頭，看到鍋里冒出橙紅色的蝦油，香氣“噌”地就起來了！等蝦頭變酥脆，顏色紅亮，用漏網把它們撈出來扔掉。鍋里剩下金光閃閃的蝦油，寶貝啊！

第三步：鍋中放入姜片、蒜末，小火煸出香味。接著把洋蔥倒進去，轉中火翻炒，炒到洋蔥變軟，有點透明，甜味就釋放出來了。咖喱塊掰碎扔鍋里！火調小點，快速翻炒，讓咖喱塊融化，炒出濃郁的咖喱香。

第四步：往鍋里加熱水！能沒過面條和蝦就行。大火燒開！看鍋里咕嘟咕嘟冒泡了？轉中火，讓它們愉快地翻滾個5分鐘，湯底會更融合。椰漿倒進去！湯色瞬間變得超級誘人，奶香混合咖喱香，絕了！嘗嘗味道，如果覺得淡，極少量加點鹽。

第五步：保持中火，湯在微沸狀態。把處理好的蝦仁滑進鍋里，看到蝦仁卷曲，顏色變紅，就是熟了！立刻把它們先撈出來，放碗里備用。把烏冬面直接放進咖喱濃湯里！用筷子輕輕撥散。煮個3分鐘就軟了，別煮爛了！青菜扔進去燙一下，燙軟就行。

第六步：關火！把剛才撈出來的蝦仁，溫柔地放回鍋里。稍微攪和一下，讓蝦仁和面條都裹滿金燦燦、濃郁無比的咖喱湯汁。盛出來！找個大碗！熱騰騰的蒸汽帶著咖喱椰漿的霸道香氣直往鼻子里鉆，誘人犯罪！

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濃稠的咖喱湯汁完美地掛在每一根烏冬面上，閃著誘人的光澤。大蝦橙紅飽滿，蜷縮著身子，一看就吸飽了精華！趁熱，趕緊嗦一大口！烏冬那個滑溜筋道啊，裹挾著香濃微辣、帶著椰奶回甘的咖喱湯汁，直接在嘴里炸開！蝦肉緊實彈牙，鮮甜得不得了，和濃郁的咖喱居然一點都不打架，反而互相成就！再夾一筷子吸飽了湯汁的青菜，清爽解膩，完美收尾！一碗下肚，額頭冒點小汗，胃里暖暖的，心里美滋滋的！