This flavory and wondrous recipe is of Burmese origins, specifically by William Myatwunna, an excellent chef in Yangon, whom I had the honor of cooking with. My version is just a little lighter in onions, garlic and oil, only to better adapt it to the European taste.
- 16 king prawns
- 12 tbsp peanut oil
- 5 teaspoons turmeric powder
- 6 medium onions
- 5 cloves garlic
- 5 thumbs ginger, peeled and pounded
- 1 teaspoon red chilli powder
- 4 tbsp fish sauce
- 2 medium yellow or green pepper cut into fine rings
- 4 sprigs of mint leaves
- 8 tinned tomatoes
Shell the prawns, leave the tail but remove the black spinal vein. Wash under running water and pat dry. Season with half the turmeric, salt, pepper and fish sauce and marinate for 5 minutes.
Blend the tomatoes to a paste and finely cut the peppers into rings. Peel the ginger, garlic and onions and pound (or chop) separately.
Heat the oil in a large pan with the other half of the turmeric powder, add pounded ginger and garlic until fragrant, add the pounded onions and sautée until golden brown.
Now add the red chilli powder and tomato paste and cook, while stirring continously, for 2-3 minutes.
Add the prawns and a little bit of water and cook for 3 minutes, turning the prawns gently once. Add salt to taste. Remove the prawns from the pan and set aside.
When the oil almost sizzles add the peppers, then transfer all to a dish, garnishing with mint leaves.
Serve with plain boiled green beans or rice.