Burmese King Prawn Salad

Burmese King Prawn Salad Recipe | Authentic Southeast Asian Dish

Region / culture: Burma | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 2

Introduction

Burmese King Prawn Salad is a delicious and refreshing dish that combines the flavors of fresh prawns, crunchy vegetables, and zesty dressing. This salad is perfect for a light and healthy meal or as a side dish to complement a main course.

History

The origins of Burmese King Prawn Salad can be traced back to Myanmar, formerly known as Burma. This dish is a popular street food in Myanmar and is often enjoyed as a light and flavorful snack. The combination of fresh prawns, vegetables, and tangy dressing makes this salad a favorite among locals and visitors alike.

Ingredients

2 tbsp of sesame oil
225 g (8 oz) of raw king prawns, peeled and deveined
4 spring onions, thinly sliced diagonally
10 centimeters (4 inches) of cucumber, cut into 5 centimeters (2 inches) julienne strips
1 tbsp of finely chopped coriander (cilantro)
1 tsp of sauce
2 red chilies, finely chopped
juice of 1 lemon

How to prepare

Heat oil in a wok or frying pan.
Add prawns and stir-fry for 4 to 5 minutes or until prawns turn pink.
Remove prawns from pan and cut diagonally into thin slices.
Place all ingredients in a bowl and toss well.

Variations

Add diced mango or pineapple for a sweet and tropical twist.
Substitute the prawns with cooked chicken or tofu for a vegetarian option.
Mix in some cooked noodles or rice for a heartier meal.

Cooking Tips & Tricks

Make sure to devein the prawns before cooking to remove any grit or impurities.

- Be careful not to overcook the prawns, as they can become tough and rubbery.

- Adjust the amount of chili according to your spice preference.

- For a milder flavor, remove the seeds from the chili before chopping.

Serving Suggestions

Serve the Burmese King Prawn Salad as a light lunch or dinner, or as a side dish with grilled meats or seafood.

Cooking Techniques

Stir-frying the prawns ensures they cook quickly and retain their juicy texture.

- Tossing the ingredients together in a bowl helps to evenly distribute the flavors.

Ingredient Substitutions

Use shrimp or scallops instead of prawns.

- Substitute soy sauce for fish sauce for a different flavor profile.

Make Ahead Tips

You can prepare the dressing and chop the vegetables ahead of time, but wait to cook the prawns until just before serving to ensure they are fresh and flavorful.

Presentation Ideas

Serve the salad in individual bowls or on a large platter garnished with extra cilantro and chili slices.

Pairing Recommendations

Pair the Burmese King Prawn Salad with a crisp white wine or a light lager beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

6g per serving

Fats

10g per serving

Proteins

20g per serving

Vitamins and minerals

This salad is rich in vitamin C, vitamin A, and iron.

Alergens

This recipe contains shellfish (prawns) and sesame oil.

Summary

This salad is a good source of protein and healthy fats, while also providing essential vitamins and minerals.

Summary

Burmese King Prawn Salad is a flavorful and nutritious dish that is easy to prepare and perfect for a light and refreshing meal. With a balance of protein, vegetables, and zesty dressing, this salad is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Burmese King Prawn Salad. It was many years ago, during a trip to Myanmar, where I had the pleasure of experiencing the vibrant and diverse cuisine of this beautiful country.

I had always been drawn to Asian flavors and ingredients, so I eagerly embraced the opportunity to learn more about Burmese cooking. One day, as I wandered through a bustling market in Yangon, I came across a small stall where a friendly woman was selling all kinds of fresh seafood.

Intrigued, I struck up a conversation with her and soon discovered that she was a talented cook who specialized in traditional Burmese dishes. She kindly shared with me her recipe for Burmese King Prawn Salad, a dish that was as delicious as it was colorful.

The recipe called for plump, juicy prawns, which were marinated in a fragrant mixture of garlic, ginger, and chili paste before being quickly grilled until they were just cooked through. The prawns were then tossed with a vibrant salad made from shredded cabbage, crunchy peanuts, and fresh herbs like cilantro and mint.

But what really set this dish apart was the dressing – a zesty and tangy concoction made from lime juice, fish sauce, and a touch of sugar. It was the perfect balance of flavors, with just the right amount of heat from the chili paste and a refreshing burst of citrus from the lime juice.

I couldn't wait to recreate this dish at home and share it with my family and friends. I made a few adjustments to the recipe, adding some extra vegetables like bell peppers and cucumber for added crunch, and garnishing the salad with a sprinkling of crispy fried shallots for extra flavor.

The first time I made Burmese King Prawn Salad for my family, they were blown away by how delicious it was. The combination of flavors and textures was unlike anything they had ever tasted before, and they couldn't get enough of it.

Since then, this dish has become a regular feature on our dinner table, especially during the warmer months when we crave something light and refreshing. Every time I make it, I think back to that fateful day in Yangon when I first learned the recipe from that kind woman at the market.

I am grateful for all the recipes I have collected over the years, from my travels and from friends and family. Each one tells a story and brings back memories of the places I have been and the people I have met. And the recipe for Burmese King Prawn Salad will always hold a special place in my heart, as a reminder of the joy of discovering new flavors and the pleasure of sharing them with the ones I love.