|
|
Shrimps In Tomato Curry Recipe
(pasunhtok sebyan)
|
RECIPES OF BURMA
|
Use the freshest large shrimps you
can find and serve this spicy dish with plain rice and a stir-fried vegetable
dish.
|
Ingredients : |
| 500 g |
Tiger prawns, rinsed, shelled and
cleaned |
| 3 cloves |
Garlic, minced |
| 2 pieces |
Small tomatoes, cut into wedges |
| 1 piece |
Large green chili, halved lengthwise |
| 1/2 tsp |
Salt |
| 1 tbsp |
Fish sauce |
| 1 tbsp |
Chili flakes |
| 2 tbsp |
Onion, minced |
| 2 tbsp |
Coriander (cilantro) leaves, chopped |
| 1/4 tsp |
Turmeric powder |
| 80 ml |
Cooking oil |
Method :
- After shelling shrimps, marinate them in fish sauce for at
least 20 minutes.
- Heat oil in wok or pan and saute onion and garlic for
approx. 4 minutes or until fragrant.
- Stir in the turmeric powder and then lower heat.
- Add in chili flakes, green chili, tomato wedges and salt.
- Cook for approx. 6 - 8 minutes, stirring to a paste.
- Add the shrimps and coriander (cilantro) leaves and cook for
another 3 - 4 minutes, stirring constantly, until shrimps are done.
|
Asian Melting Pot
Subscribe to our FREE e-newsletter below
|
|
|
|
|
| VISIT OUR
WEBLOG