Heat a large wok, then add ¼ cup vegetable oil. Sauté one small thinly sliced onion and 3 cloves sliced garlic until fragrant, then add ½ tsp sweet paprika and ¼ tsp turmeric. Stir, then add 3 ounces shrimp (here, dried medium size shell-on shrimp). Fold in 7 oz washed and drained roselle leaves (here, parboiled, frozen, and then defrosted and drained) and 3 fresh Thai chilis. Sauté until vegetables shrink, then add 3 oz drained, canned bamboo shoots. Season to taste with fish sauce (about 2 tsp) and Burmese dried shrimp relish (balachaung) (about ½ to 1 tsp). Serve with jasmine rice. Recipe based on Susan Chan’s Flavors of Burma: Myanmar : Cuisine and Culture from the Land of Golden Pagodas by … http://www.amazon.com/dp/B00391L84Y/ref=cm_sw_r_sms_udp_api_sS6qxbWWVC9Q4 (May 2016)
Cooking Adventures 