Last night did not go quite as planned. Unable to make the dinner I had intended to make, I found myself trying to figure out a quicker option. I realized then that I had the main elements required for a family recipe I hadn’t eaten in years and had never made on my own. I improvised from memory and it turned out pretty well. But today, I asked my mother about the recipe and tried my hand at it again.
This dish actually comes from my father’s side of the family, but I most remember my mother making it. A Burmese recipe containing the curious combination of prawns and kraut; it packs a uniquely delicious flavor punch. It’s easy to make and comes together quickly- which cannot be said for many of the labor intensive, slow simmering Burmese dishes we enjoy. So when needing a flavorful, nostalgic bowl for a quick meal it fits the bill perfectly.
Ghee (original recipe called for oil)
Add tablespoon of ghee to pan on medium heat. Grate three cloves of garlic add to the pan, along with 1/4 tsp of turmeric. Brown garlic slightly and add one package of sauerkraut. Break up one cube of bouillon, add to pan. Add a dash of fish sauce (to taste). Stir to mix thoroughly. Add prawns (3-4 per person depending on size). Once they are cooked through (it only takes a few minutes), remove from heat.
I serve 3-4 prawns over a bowl of brown rice. Garnished with thinly sliced cucumber, bell pepper, scallions, cilantro, a sprinkle of sumac, and a few lime wedges.
In my family, this was traditionally served family-style along with white rice and a communal “cold plate” containing sliced carrot, cucumber, scallion, cilantro, and hot peppers. Other condiment options would have been a cucumber salad and spicy chili sauce.