Burmese Curried Prawns

Ingredients

• ¼ cup peanut oil
• 1 large onion, peeled and finely chopped
• 6 cloves garlic, peeled and finely chopped
• 1 piece of ginger root, 1 1/2 inches long, peeled and chopped finely to a paste
• 4 ripe plum tomatoes, sliced
• ½ teaspoon curry powder
• ½ teaspoon garam masala (see note)
• ½ teaspoon tamarind powder or 1/2 tablespoon tamarind paste (see note)
• ¼ teaspoon paprika
• 1 ½ pounds large shrimp, peeled and deveined
• ½ teaspoon crushed hot red peppers
• 1 ½ tablespoons Thai fish sauce (see note)
• 3 tablespoons chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    305 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 35 grams protein; 273 milligrams cholesterol; 739 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. When shrimp are done, transfer to a serving dish and sprinkle with the remaining tablespoon of cilantro.

• Garam masala and tamarind powder or paste are sold at Indian groceries, many of which can be found on Lexington Avenue in the upper 20’s and in Jackson Heights, Queens. Chinese, Thai and Vietnamese groceries carry thai fish sauce.

40 minutes