Sometimes recipes are simple, but the dish is fantastic. This is one of those dishes.
At first, I was taken aback by the amount of garlic used. But then again, this cookbook has never led me wrong. The magic in the dish is the fried and caramelized garlic that gets tempered as it cooks. The other light spices make the dish delicate and delicious. This is one of those dishes that does well on any table for its simplicity and bright flavour.
Burma Superstar is a fabulous restaurant, one that I have enjoyed many meals at, and this recipe is no exception. The recipes are authentic, vibrant, and delicious—it is literally like bringing the restaurant home. This is a wonderful cookbook for Burmese cuisine.
For more recipes from this beautiful cookbook, click here.
Ingredients:
For the garlic paste:
4 tablespoons oil
2 heads garlic (about 50-60 pearls) , peeled
1 teaspoon paprika or chilli powder
1/2 teaspoon turmeric
1 tablespoon fish sauce
Salt, to taste
For the shrimp:
1 tablespoon oil
1 lb large shrimp
1/2 cup garlic paste from above
1/2 cup shallots or onions, sliced
1-2 dried red chillies
1 jalapeño or green chilli. sliced
Cilantro to garnish
Cut the larger cloves of garlic into half so all the garlic is about the same size. Heat the oil in a small pot and add the garlic. Fry on low heat till the garlic is a beautiful golden. You will need to stir the garlic almost constantly so it fries evenly. Do not fry on high heat, as you want the insides of the garlic to also cook; otherwise, the outside will burn, and the insides will still be raw.
Remove the chilli from the oil and cool completely. Add the chilli, turmeric, and salt to a mortar. Pound until you have a smooth paste. Add the fish sauce and mix it well. You can also make the paste in a blender, but pounding the paste improves the flavours.
Mix the garlic paste with the shrimp and marinate for 30 minutes.
Heat a wok on high. Add the oil and the marinated shrimp and wok fry on high for 2-3 minutes until the shrimp are almost cooked and curled. Add the onion, dried chilli, and green chilli and cook for another minute on high.
Turn out onto a flat platter and garnish with cilantro. Serve immediately.