Pazoon Kyaw

Pazoon Kyaw Recipe - King Prawns with Spices and Chicken Stock from Burma

Region / culture: Burma | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Pazoon Kyaw is a delicious and flavorful Burmese dish made with marinated prawns skewered and cooked to perfection. This dish is perfect for seafood lovers looking for a unique and tasty recipe to try.

History

Pazoon Kyaw has its origins in Myanmar, where it is a popular street food dish enjoyed by locals and tourists alike. The dish is known for its bold flavors and simple preparation, making it a favorite among seafood enthusiasts.

Ingredients

1 kg fresh raw king prawns
0.5 tsp salt
1 tbsp chili powder
1 tbsp ground turmeric
1 tsp chicken stock
2 tbsp sesame oil
bamboo skewers

How to prepare

Peel the prawns, leaving the tails intact.
Cut along the back of each prawn to remove the spinal cord.
In a mixing bowl, combine the prawns, salt, chili powder, turmeric, and chicken stock.
Bend each prawn into a letter 'c' shape and thread them onto bamboo skewers, from top to tail.
Place 3-4 prawns on each bamboo skewer.
Heat sesame oil in a frying pan and cook the skewered prawns until they turn golden brown.
Serve hot.

Variations

Add diced vegetables like bell peppers and onions to the marinade for added flavor.
Use different seafood like scallops or fish fillets instead of prawns.

Cooking Tips & Tricks

Make sure to properly clean and devein the prawns before marinating them.

- Marinate the prawns for at least 30 minutes to allow the flavors to fully develop.

- Use bamboo skewers to thread the prawns for easy cooking and serving.

- Cook the skewered prawns over medium heat to ensure they cook evenly and do not burn.

Serving Suggestions

Pazoon Kyaw can be served as a main dish with steamed rice and a side of fresh salad.

Cooking Techniques

Grilling or broiling the skewered prawns can also yield delicious results.

Ingredient Substitutions

You can use shrimp or other types of seafood in place of prawns.

Make Ahead Tips

You can marinate the prawns ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Serve the skewered prawns on a bed of lettuce with a wedge of lemon for garnish.

Pairing Recommendations

Pazoon Kyaw pairs well with a cold beer or a glass of white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a frying pan or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 130 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Pazoon Kyaw is a good source of Vitamin A and Iron.

Alergens

Contains shellfish (prawns)

Summary

Pazoon Kyaw is a low-carb, high-protein dish that is rich in essential vitamins and minerals. It is a healthy and nutritious option for seafood lovers.

Summary

Pazoon Kyaw is a flavorful and easy-to-make dish that is perfect for seafood lovers. With its bold flavors and simple preparation, this Burmese dish is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Pazoon Kyaw. It was many years ago, in a small village in Myanmar, where I had the opportunity to learn from a local chef who was known for her delicious traditional dishes. I had always been passionate about cooking, and I jumped at the chance to expand my culinary skills by learning from someone with such expertise.

The chef, Daw Khin, was a kind and patient teacher who welcomed me into her kitchen with open arms. She had a wealth of knowledge about Burmese cuisine and was eager to share her recipes with me. As I watched her prepare the ingredients for Pazoon Kyaw, a popular fried bean curd dish, I could tell that this was going to be a special recipe.

The first step in making Pazoon Kyaw was to prepare the bean curd. Daw Khin showed me how to press the excess water out of the bean curd to ensure that it would fry up crispy and flavorful. She then cut the bean curd into small cubes and marinated them in a mixture of turmeric, garlic, and ginger. The fragrant aroma filled the kitchen as the marinade worked its magic on the bean curd.

Next, Daw Khin heated up a generous amount of oil in a large skillet and carefully added the marinated bean curd cubes. The sizzle of the hot oil was music to my ears as the bean curd began to fry to a golden brown perfection. Daw Khin taught me the importance of patience in frying the bean curd, ensuring that each piece was cooked evenly and crispy on all sides.

While the bean curd was frying, Daw Khin prepared a flavorful sauce to accompany the Pazoon Kyaw. She combined soy sauce, fish sauce, and a touch of sugar in a small saucepan, allowing the flavors to meld together over low heat. The aroma of the sauce was intoxicating, and I couldn't wait to drizzle it over the crispy fried bean curd.

Once the Pazoon Kyaw was cooked to perfection, Daw Khin plated it up and garnished it with fresh cilantro and a sprinkle of toasted sesame seeds. The dish looked like a work of art, and I couldn't believe that I had helped create something so beautiful and delicious.

As we sat down to enjoy the Pazoon Kyaw together, Daw Khin shared stories about her family and her love for cooking. I felt a deep connection to her in that moment, as if we were kindred spirits brought together by our passion for food. The flavors of the Pazoon Kyaw danced on my taste buds, and I knew that this recipe would hold a special place in my heart for years to come.

Since that fateful day in Daw Khin's kitchen, I have made Pazoon Kyaw many times for my family and friends. Each time I prepare the dish, I am reminded of the joy I felt when I first discovered the recipe and the special bond that was formed between me and Daw Khin. Cooking has a way of bringing people together, and I am grateful for the opportunity to share this delicious dish with those I love.

In conclusion, the recipe for Pazoon Kyaw holds a special place in my heart as a reminder of the joy of discovery and the power of food to connect us to one another. I will always cherish the memories of learning to make this dish from Daw Khin and the lessons she taught me about cooking with love and passion. May this recipe bring joy and deliciousness to all who have the pleasure of tasting it.