Burmese Prawn+Kraut Bowl

img_6882Last 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.

Ingredients:

Garlic

Turmeric

Ghee (original recipe called for oil)

Sauerkraut

Chicken bouillon

Prawns

Fish sauce

Method:

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.

Suggest serving:

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.

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