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Chaaza – Burmese Prawn Curry

Chaaza – Burmese Curry:

Serves: 4
Prep time: 15 mins
Cook time: 40 mins

1 cup (200g) dried chickpeas
1 lemongrass stems, white part only, chopped
3cm piece ginger, peeled, chopped
8 cloves garlic, chopped
6 shallots, peeled, thinly sliced
2½ tbsp vegetable oil
1 tsp turmeric
1 tsp sweet paprika
½ tsp chilli powder
½ tsp Kashmiri chilli powder
Black pepper
2 tsp shrimp paste in oil
2 tbsp fish sauce
400ml coconut milk
500g raw peeled prawns
250g Vermicelli noodles
1 lime, cut into wedges
Coriander leaves and pickled mustard greens, to serve
Method
Preheat oven to 180°C fan forced (356°F).
Place chickpeas on an oven tray and roast for 20-25 minutes, until dark and well toasted.
Set aside to cool briefly, then process to a powder in a food processor.
Sieve powder through a fine sieve and measure out ½ cup (75g).
Pound lemongrass stems in a mortar and pestle.
Add ginger and garlic, continue to pound.
Add 4 of the shallots and pound until mixture becomes a coarse paste.
Heat oil in a large, deep frying pan over high heat.
Add turmeric, fry for 30 seconds.
Add paste, season with salt and cook for 1-2 minutes, stirring, until aromatic.
Stir in remaining spices, pepper and shrimp paste, and cook, stirring, for 2 minutes.
Add fish sauce and continue to cook until the mixture “cracks.”
Stir in the coconut milk and 2 cups (500ml) water. Bring to a simmer.
Simmer for 5–10 minutes, allowing the flavours to develop.
Mix the ½ cup chickpea flour with ⅔ cup (160ml) water in a small bowl to make a slurry.
Add into curry and stir until well incorporated.
Simmer until starting to thicken.
Add the prawns and continue cooking for 2-3 minutes until they are just cooked through.
Soak noodles in boiling water for 2 minutes, until soft.
Drain and divide between serving bowls.
Ladle over the curry, and garnish with thinly sliced shallots, lime wedges, mustard greens and coriander.

30 Replies to “Chaaza – Burmese Prawn Curry”

  2. My cousins wife wrote a Burmese cookery book with her sister. They are called the Rangoon sisters

  3. Feel sorry for that country. Burma can't catch a break with all the civil wars and now an earthquake.

  4. I live in Western Australia, I might have to go check out that restaurant! Great to see the Burmese people in the comments supporting you.

  5. I'm so sad my Burmese friend passed away. She was my grandmother's friend named Khin Khin and she was the sweetest older lady with jet black hair. She always wore the beautiful dresses of her culture and she always treated me so well.
    She called my swim suit my "Swimming Costume" and I loved it so much I've called it a swimming costume ever since.
    As an adult, I really wish I could ask her for traditional recipes. That would be so amazing and I know in my heart she'd be so happy to teach me.

  7. Definitely reach out to the Mae Sot community in Thailand—my favorite restaurant is called Borderline that has some great recipes. You can email them and they can mail you their recipe book! I’m dreaming of their tomato salad! Lots of great Burmese expats and refugees along the Thai borders.

  8. I tell you you’re an amazing cook and it’s easy to learn recipes with the ingredients in description and we’ll PRETTY GOOD video filiming.

  10. Andy, Amazon has a lot of Burmese cook books, including the Sister's book mentioned here.

  11. Thank you for this video Andy. The past few years has been nothing but bad stuff over there. Your recognition of Myanmar is a highlight loved by all.

  14. I wish I had friends like Ben Shewry lol. Tell him to write up a recipe for his Lasagne.

  15. Andy, you're pure heart mate!
    The way you talked about Burma and it's cuisine, especially the last few lines really got me emotional and I am not even from there. Food and it's people can evoke so much emotions, no?!
    Thank you for exploring and featuring amazing Burmese cuisine with us.

  17. There are some great Burmese restaurant's in Queens NYC. My fav is the halal place at the mall.

  19. Watch bourdain’s episode in Burma on parts unknown, basically deep dives on Burmese food

  22. Check out the Burma Superstar cookbook from the best restaurant in San Francisco! The chili lamb with coconut rice is one of my favorite meals of all time, and the chicken curry and pork and pumpkin stew are also mindblowing. Great to see you highlighting this incredible cuisine.

  24. And this is the penultimate reason for social media, refreshing.
    Thank you Andy

  25. At least in America, Burmese food is a hidden gem. typically in America you'll find: Thai, Viet, Indian, Japanese, Chinese and Filipino food. but I wish there was more Burmese food around

  26. I’m Burmese living in Australia. Please reach out, have many family recipes passed down through the generation’s.

  29. Have you guys done any kind of saltwater fishing at all or is it all sweet water?

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