Burmese Curried Prawns
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup peanut oil
- 1large onion, peeled and finely chopped
- 6cloves garlic, peeled and finely chopped
- 1piece of ginger root, 1½ inches long, peeled and chopped finely to a paste
- 4ripe plum tomatoes, sliced
- ½teaspoon curry powder
- ½teaspoon garam masala (see note)
- ½teaspoon tamarind powder or ½ tablespoon tamarind paste (see note)
- ¼teaspoon paprika
- 1½pounds large shrimp, peeled and deveined
- ½teaspoon crushed hot red peppers
- 1½tablespoons Thai fish sauce (see note)
- 3tablespoons chopped fresh cilantro
Nutritional analysis per serving (4 servings)
305 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 36 grams protein; 739 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
I made it as is but doubled the spices. really good. I think tamarind really adds a lot and golden boy fish sauce is my favorite.
As a Burmese person, this is an authentic recipe and is pretty much how my grandmother and mom would have made it. Serve over plain steamed rice with extra fish sauce. Turmeric is a staple of Burmese cooking, and, although not on the ingredient list, a must.
Made it close to the recipe, agree with some others in pumping up the spices. Doubled the Tamarind paste, put the result on basmati rice.. guessed 1/2 tsp at the Tumeric (shown in the instructions but not in the ingredients). Only two of us so 3/4 lb prawns… an excellent meal!
This is easily the best recipe I’ve gotten from here. As everyone else has said, I doubled the spices, but also doubled the fish sauce.
I’ve made this many times over, however this is the first time Im wondering how much turmeric to add. I see it mentioned in Step 1, but not under the list of ingredients. Are my eyes playing tricks on me? Hmmmm. This is a very yummy, quick and easy dish. Like a previous commenter, I double the spices. I have substituted prawns with chicken and/or added okra for variation. This is a recipe to come back to.
Easy to make and so tasty. I don't have tamarind so I used a substitute (Worcestershire sauce + water+ brown sugar+ lemon juice + tomato paste). I will get some tamarind paste and try the recipe again. I made some broth from the shrimp shells to use to thin the sauce, and I added a bit of salt at the end.
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