**Burmese Curried Prawns: A Culinary Symphony of Fragrant Aromas and Bold Flavors**
Embark on a tantalizing culinary journey to the heart of Myanmar with this enticing Burmese curried prawns recipe. This dish is a captivating fusion of rich, creamy coconut milk, aromatic spices, and succulent prawns, culminating in a symphony of flavors that will tantalize your taste buds. As you delve into the depths of this culinary masterpiece, you'll discover a harmonious blend of zesty lemongrass, earthy turmeric, and fiery ginger, each ingredient contributing its unique essence to create an unforgettable symphony of flavors. Accompanying this delectable prawn curry are equally enticing recipes, including a refreshing cucumber salad with a tangy tamarind dressing, and a fragrant coconut rice that perfectly complements the rich curry. Prepare to be captivated by the vibrant colors, tantalizing aromas, and exquisite flavors that await you in this exploration of Burmese cuisine.
PRAWN CURRY: BAZUN HIN
This quick and easy prawn curry is perfect for a weeknight meal. Based on a traditional Burmese recipe, it features a creamy sauce thanks to the addition of coconut.
Provided by Amy & Emily Chung
Number Of Ingredients 1
Steps:
- Heat the oil in a large casserole dish or wok set over a mediumhigh heat. Add the chopped onions and cook slowly, turning down the heat to low-medium, and stirring every 4-5 minutes until softened and starting to colour lightly and become oily - this will take at least 15 minutes (see cooking onions, page 102). While the onions are cooking, crush the garlic cloves and ginger to a paste using a pestle and mortar, or blitz in a food processor. Once the onions are ready, add the crushed garlic, ginger and coriander stalks and fry for a few minutes until fragrant. Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in. Finally, add the fish sauce and the prawns and cook over a medium heat for about 5 minutes or until the prawns are cooked through. Serve hot on steamed rice and garnish with coriander leaves. Storage notes: We don't find the prawns reheat very well once cooked in the curry, but you could cook the sauce up until adding the prawns, then store in the fridge for up to 4 days, then just reheat and continue from adding the prawns. Cooks note: Sometimes we use whole, shell-on prawns which look visually appealing and will make the curry more flavourful (we like to suck the heads!). Just increase the total weight to 800g-1kg to allow for the heads and shells.
BURMESE CURRIED PRAWNS
Provided by Florence Fabricant
Categories dinner, easy, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in large skillet or wok. Add onion, garlic and ginger and stir-fry until lightly browned. Add tomatoes, curry powder, garam masala, tamarind powder or paste, turmeric and paprika. Cook over medium heat till tomatoes begin to soften; stir in shrimp, peppers, fish sauce and 2 tablespoons cilantro.
- Increase heat slightly and stir-fry shrimp about 3 minutes, until they turn opaque. Reduce heat to low and simmer gently until shrimp are cooked through, 5 to 10 minutes depending on size. If sauce is too thick, add 2 or 3 tablespoons water.
- When shrimp are done, transfer to a serving dish and sprinkle with the remaining tablespoon of cilantro.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 1500 milligrams, Sugar 4 grams, TransFat 0 grams
PRAWN CURRY IN A HURRY
Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.
Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.08 milligram of sodium
Tips:
- Select fresh and succulent prawns: Choose prawns that have a firm texture and a vibrant color. Avoid prawns that have a slimy or discolored appearance.
- Properly devein and clean the prawns: Remove the vein along the back of the prawns to eliminate any grit or impurities. Rinse the prawns thoroughly under cold water to remove any remaining dirt or debris.
- Use a flavorful marinade: The marinade infuses the prawns with aromatic flavors and helps tenderize them. Combine ingredients like ginger, garlic, turmeric powder, red chili powder, cumin powder, coriander powder, and yogurt to create a flavorful marinade.
- Sear the prawns before adding the curry sauce: Searing the prawns briefly in hot oil adds a beautiful color and a slightly crispy texture to the prawns. This step also helps lock in the natural juices and flavors of the prawns.
- Use a rich and creamy coconut milk: Coconut milk adds a luscious texture and a delicate sweetness to the curry sauce. Choose full-fat coconut milk for a richer flavor and a creamier consistency.
- Simmer the curry gently: Bring the curry to a boil, then reduce the heat to low and simmer gently for 15-20 minutes. This allows the flavors to meld and develop, resulting in a rich and flavorful curry.
- Add fresh herbs and spices towards the end: Incorporate fresh herbs like cilantro or basil, and spices like garam masala, just before serving. This adds a burst of freshness and enhances the overall flavor profile of the curry.
Conclusion:
Burmese curried prawns is a delectable dish that combines the vibrant flavors of Burmese cuisine with the succulent texture of prawns. By following the tips mentioned above, you can create a flavorful and authentic Burmese curried prawns dish that will impress your family and friends. Serve this curry with steamed rice, naan bread, or roti for a complete and satisfying meal. Whether you're a seasoned cook or a beginner, this recipe offers a delicious and rewarding culinary experience. So, gather your ingredients, put on your apron, and embark on a culinary journey to the vibrant flavors of Burma.
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