Myanmar Food
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.
Ingredients
- 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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