Burmese Style CurryMyanmar Curry
Prawns like to breath, otherwise they begin to stink. In order to prevent unclean shellfish, you should first keep your prawns in the coolest part of your refrigerator. When the prawn is bought in a pouch, open the pouch and place a tissue over it. Shrimps should keep for up to two inches.
To maximize durability, frost uncooked prawns with remote ends, but the skins are still undamaged. Pack the shrimps in ice packs and leave about one centimetre of room at the top. Freezed prawns can keep for three to six month before they have to be disposed of. Freezed prawns should either be kept in the fridge over night like fresh seafood or defrosted in a dish of cool drink.
Do not refreeze prawns again. Usually, most shellfish is frostbitten before arrival at the grocer' s and you don't want to keep freezing them a second one. That Burmese prawns curry is the recipes shown in our very first ever Coking with Grandma film. Margareta Mangrai shows her grandchild Alyssa how to make the curry she first learnt when she was with child and lived in the United States after she moved out of Burma.
The curry can be drunk with Alvina's coccoons, which can also be seen in the film. 1Prawns, 1/2 cloves, 1/2 cloves of cloves, curry powders, curcuma and dark peppers in a large dish and leave to marinade for 10 mins. 2Instead, place the film in a medium-sized non-stick pan over moderate heating until it begins to gleam.
Mix in the rest of the cloves and the spices and boil for about 45 seconds. Boil the onions, and whisk for about 3 to 4 min. until tender and transparent. Pour in the pepper and chilli mixture and mix until the bulb is evenly overcoated. Increase the temperature to a moderate level and boil the prawns until they are non-transparent for about 3 mins. by turning them in half.
Mix until the prawns are done (for a view into a slice). Dredge with minced coriander and mix with a few more flowers.