Entree: Myanmar – Rakhine Coastal – ရခိုင် ပုစွန် ဟင်း ➤ Rakhine Pə-sùn Hin (A coastal Rakhine-style curried shrimp braised in spices, roasted shrimp paste, tamarind, and coconut)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil or mustard oil
- 4 shallots, thinly sliced (about 3 oz / 85 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric
- 1-2 tsp (5–10 g) red chili powder or to taste
- 1 medium tomato, chopped (about 6 oz / 170 g)
- 2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) roasted shrimp paste (ngapi) or fermented shrimp paste
- 1 cup (240 ml) light coconut milk
- 1 cup (240 ml) water or seafood stock
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce, or to taste
- 2 stalks lemongrass, bruised and tied (optional)
- 2 sprigs curry leaves or 1 bay leaf (optional)
- 2 tbsp (8 g) chopped cilantro for garnish
- Salt to taste

Instructions

1. Rinse shrimp and pat dry. Season lightly with a pinch of salt and set aside.
2. Heat oil in a heavy skillet or wok over medium heat. Add sliced shallots and sauté until soft and beginning to brown, about 5–7 minutes.
3. Add minced garlic and grated ginger; stir 1 minute until fragrant. Stir in turmeric and red chili powder and cook briefly to bloom the spices.
4. Add chopped tomato and cook until it breaks down, about 4–5 minutes. Stir in roasted shrimp paste and cook 1–2 minutes to meld flavors.
5. Pour in coconut milk, water or stock, and tamarind mixture. Add bruised lemongrass and curry leaves if using. Bring to a gentle simmer and season with palm sugar and fish sauce.
6. Add the shrimp and simmer 3–5 minutes until just cooked through and pink. Adjust seasoning with salt or fish sauce and more tamarind if you want more tang.
7. Remove lemongrass and curry leaves. Garnish with chopped cilantro and serve hot with steamed rice.