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Every household in Burma has its own special recipe
for making this spicy shrimp condiment, which is
eaten as an accompaniment to most meals. It may also
be eaten as an unusual sandwich filling. A warning -
Ngapi-gyaw smells strongly during cooking! It will
keep for up to 6 months in a screw-top jar in the
refrigerator.
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Ingredients:
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1 tbsp
200 ml/1/3 pint
1
8
2.5 cm/1 inch
1 tsp
1 tsp
200 g/7 oz
2 tsp
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dried tamarind pulp
(optional)
vegetables oil
medium onion, peeled and sliced
garlic cloves, peeled and sliced crossways
piece of fresh root ginger, peeled and sliced into
strips
chili powder
turmeric powder
dried shrimps, pounded
shrimp paste.
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Method:
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If using
tamarind, place in a bowl, cover with 3 tbsp hot
water, then knead to extract the flavor. Strain
the liquid, discarding the tamarind pulp.
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Heat the oil in a
wok or deep frying pan (deep-fat fryer), then
fry the onion, garlic and ginger separately over
brisk heat until golden and crisp. Remove from
the pan with a slotted spoon and drain on
kitchen paper towels.
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Add the chili
powder to the pan and fry for 30 seconds, then
add the turmeric and shrimps. Stir-fry until the
shrimps are crisp and have absorbed most of the
oil, then remove from the pan and drain off any
excess oil.
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Add the shrimp
paste to the pan with the tamarind liquid, if
using. fry over low heat for about 3 minutes,
stirring constantly to prevent burning. Return
the shrimps to pan, mix quickly together, then
remove from the heat and stir in the onions,
garlic and ginger. Allow to cool.
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Serve cold in
individual dishes, as an accompaniment.
MAKES 450 g/1 lb
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