King prawn and tomato curry

King prawn and tomato curry

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

Myanmar cuisine has a strong Indian influence, evident in the varieties of amazing curries on offer. However the Myanmar curry has developed its own identity; it is not as spicy, heavy or rich as a typical Indian curry. This dish is a perfect example of the lighter and more delicate Myanmar style of curry. When cooking your curry paste, make sure you give it time to slowly caramelise. In Myanmar this process is called ‘sipyan’, meaning to ‘allow the oils to return’. This process is essential in Myanmar cooking.

Ingredients

Quantity Ingredient
8 jumbo king prawns, peeled and deveined, leaving the head and tail intact
large pinch ground turmeric
large pinch sea salt
1 tablespoon €fish sauce
4 ripe tomatoes, sliced
1 teaspoon sugar
1/2 teaspoon sweet paprika
coriander leaves, to garnish

Spice paste

Quantity Ingredient
5 red asian shallots, roughly chopped
3 garlic cloves, peeled
4 cm piece fresh galangal, peeled and sliced
3 dried chillies, soaked in hot water for 10 minutes, then drained
60ml peanut oil
2 teaspoons ground turmeric

Method

  1. Coat the prawns with the turmeric, salt and 2­ teaspoons of the €fish sauce. Leave to marinate for 10 minutes.
  2. To make the spice paste, pound the shallot, garlic, galangal and chillies into a €fine paste using a large mortar and pestle, or in a food processor.
  3. Heat the peanut oil in a wok or saucepan over very low heat. Add the spice paste and turmeric and sauté for 15 minutes, or until slightly caramelised.
  4. Stir in the tomatoes, sugar, paprika, remaining €fish sauce and 125 ml water. Simmer for 10­ minutes, or until the sauce is thick and­ the tomatoes have broken down.
  5. Add the prawns and cook for 2 minutes on each side. Garnish with coriander and serve.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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