Prawn Curry

Characteristic of Burmese prawn curry is that the prawn heads are left on. as tasty essences are inside them and should ooze out during cooking. With simplest cooking and fresh prawns. this makes the curry most flavorful.


  • 3 pounds (or) 9 prawns of 5-inch
  • 2/3 cup oil
  • 1 tablespoon fish sauce
  • 1 teaspoon ginger powder
  • 1/3 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 2 teaspoons dried garlic chips
  • 2 medium tomatoes
  • 1 cup onions. chopped finely
  • Salt. as needed after fish sauce

How to cook

To dress prawns: wash. chop off whiskers. At top of head. look for two tusk-like pieces. Pull out and in so doing a bag of black excretion should come out intact. Get it out cleanly anyway. Peel off shell. Slit 1/8 inch deep down center of back and remove black thread seen there. Wipe prawn clean. Rub with fish sauce and turmeric carefully.

Soak garlic chips in 1 1/2 teaspoons water. Heat oil. fry garlic and onion on low heat till fragrant. Add ginger and chili. fry 1 minute. Lay prawns in this. Cover and cook over raised heat for 5 minutes. Add 1/3 cup water. stir or turn carefully. Cover and simmer about 20 minutes. Squeeze in tomato pulp. add salt if needed. and cook till curry is pinky red. with clear oil at top.




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