Name of EventMyanmar ( Burma) National Day
Spicy prawn curry with Indian and Thai influences.
|Yield||4-6 with rice|
|Preparation time||10 minutes|
|Cooking time||20 mins|
- 1/2 kg. medium green prawns, peeled and deveined (can leave heads on for a more traditional flavor)
- 5 garlic cloves, coarsely chopped
- 2 tsp fish sauce
- 1 1/2 tsp curry powder of choice
- 1 1/2 tsp turmeric powder
- 1/2 tsp freshly ground black pepper
- 2 tsp paprika (sweet or hot depending on how hot you want the curry)
- 3 tbs vegetable oil
- 1 tbs freshly grated ginger
- 1 medium onion, coarsely chopped
- 1 tsp prepared chile paste, such as sambal oelek ((Indonesian hot chile paste available most Asian grocers)
- 1 tbs chopped cilantro/coriander, plus a few extra sprigs for garnish
- Mix 1/2 of the the garlic, fish sauce, curry powder, turmeric, and black pepper in a large bowl. Add the prawns and set aside to marinate for 10 minutes.
- Heat oil in a medium nonstick pan or wok until it starts to shimmer (medium heat). Add the remaining garlic and ginger and cook and stir until fragrant, about 45 seconds.
- Add the onion and stir fry until soft and translucent, about 3 to 4 minutes. Add the paprika and chile paste and stir until the onion is evenly coated.
- Add the prawns and incease the heat to medium high and cook until just opaque, about 3 minutes, turning the prawns once. Continue to stir fry until the shrimp are fully cooked . It is best to slightly undercook the prawns as they will continue to cook when the heat is turned off.
- Sprinkle with chopped cilantro/coriander and stir.
- Garnish with cilantro/coriander sprigs and serve with steamed rice.