Name: Green ginger river prawn curry
Yield: Serves 4
Cuisine: Burmese
Ingredients: 12 extra large uncooked prawns in shell; 3 cloves garlic; 5 cm green (young) root or fresh root ginger, peeled and grated; 3 tsp paprika; 6 small shallots, chopped; 1 dried chilli, crushed, or 1 tsp chilli flakes; 5 tbsp peanut or groundnut oil; 1 red chilli, deseeded and finely chopped; 1 tsp shrimp paste (preferably toasted), or 1 tbsp fish sauce; salt; 5 tomatoes, skinned and chopped; ¼ tsp ground turmeric; 1 tbsp fish sauce; 8 kaffir lime leaves, 4 finely shredded

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

We pull in from the Lay Myo River and lunch at a sun-bleached stilted shack, under which hoglets and puppies rootle and flop about. Fish, kippered to bloaters, slashed and threaded on bamboo sticks, are gently warmed over a fire, and taste of delicious hut. Fat river prawns, as big as lobster tails, are fried with smashed green ginger and salt, then plopped into a bubbler of a curry. Heads are sucked of their glories by those who know - and are happy to do. So, keep the prawn heads on, but