Burmese Fried Prawn and Bean Sprouts Salad


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You can get this salad at Bo Kyoke Market in Yangon, Myanmar. Crispy and delicious!

Naomi Aung gives us the details and a translation of the recipe from this website.

Pazon Khwat Gyaw Thoke is a crispy nest of bean sprouts with shrimps on top. Make the salad with noodles and a sweet & sour & hot dressing. Comes with a hot clear soup. Very good, and you’ll even be full as if you’d had dinner 🙂

Pazon (pawn/shrimp) Khwat (cup) Gyaw (fried). It is Pazon Khwat Gyaw. If it is salad, it is Pazon Khwat Gyaw Thoke. The salad usually has shredded cabbage and cucumber.

Recipe translated from http://wesheme.blogspot.com

  • 1 lb (1/2 kg) of prawns/shrimps
  • 1.5 lb (650-700g) bean sprouts (side note: thin bean sprouts from mung beans, not soy bean sprouts)
  • 1 pk of tempura mix*
  • 1 onion
  • Add a pinch of salt
  • Mix with water. (Naomi’s side note: Be careful about adding water. You can add more water later. Mixture should not be too thin.)
  • * – if tempura mix is not available, mix 3/4c bean (chickpea) flour and 1/4c of a 3:1 mixture of rice powder and sticky rice powder. (Naomi’s side note: it is a good idea to add a bit of baking soda if you are not using premixed tempura)
  • Method:
    Let dry the bean sprouts after cleansing. Thinly slice one red onion. You can use either cooked or raw shrimps. If raw, clean them and pat dry.

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Burmese Prawn Curry

Serves 4

  • 1inch ginger, pounded
  • 6 cloves garlic, pounded
  • 1 medium onion, sliced and pounded
  • 3 tomatoes, pureed
  • 1T oil or more if necessary
  • ½ t turmeric
  • 1t chili powder (or more to taste)
  • 12-16 large prawns
  • salt or fish sauce to taste

Method:
Prepare the curry gravy by pounding the ginger, garlic and onions in a mortar and pestle. This can also be done in a food processor.

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