Soak 1 ½ cups dried yellow peas for a few hours, then wash and drain. In a stock pot, sauté 1 finely minced onion in a little oil. When translucent, add 10 peeled, cleaned prawns (I used jumbo shrimp) and saute until slightly pink. Add yellow peas, ½ inch microplaned ginger (about 1 Tbsp), 5 minced garlic cloves, 1 ½ tsp turmeric, and 8 Thai chili peppers. Then add water to almost cover the mixture and 3 large bay leaves. Bring to a boil, and let simmer until peas are fully integrated into soup (about 30 mins). Season with 2 Tbsp fish sauce, salt, and pepper. Note: I think you can add the shrimp after the peas have cooked a bit; this may avoid overcooking the shrimp. This recipe is loosely based on Flavors
of Burma by Susan Chan combined with some advice from Aye T. Win and her mother, Aunty Cho. (June 2014)
Cooking Adventures 