Myanmar - King Prawn Salad

King Prawn Salad

Serves 4

Ingredients

-       2 tbsp Sesame Oil

-       225g/8oz Raw King Prawns (jumbo shrimps), peeled and deveined

-       4 Spring Onions, thinly sliced on the diagonal

-       10cm/4-inches Cucumber, cut into 5cm/2-inch julienne strips

-       1 tbsp freshly chopped Coriander (cilantro), finely chopped

-       1 teasp Fish Sauce

-       2 fresh Red chillies, finely chopped

-       The juice of 1 Lemon

Directions

-       Heat the oil in a wok or frying pan and when very hot add the prawns and stir-fry for 3 to 4 minutes, until they turn pink.

-       Remove the prawns from the pan with a slotted spoon and cut into thin slices diagonally.

-       Place the prawn slices in a mixing bowl together with the remaining ingredients and toss to mix well.

-       Serve immediately.

Myanmar - Thanatsone (Mixed Vegie Salad)

Thanatsone 

(Mixed Vegie Salad)

Ingredients

Use any combination of the following vegetables in the required amounts-beans cabbage cauliflower okra carrots bamboo shoots spring onions bean sprouts cucumber or zucchini.

-       3 cups sliced vegetables salt

-       ½ cup vegetable oil

-       l tablespoon sesame oil

-       ½ teaspoon ground turmeric

-       2 large onions, finely sliced

-       4 cloves garlic, finely sliced

-       3 tablespoons sesame seeds

-       2 tablespoons white vinegar

Directions

-       Cut vegetables into bite size strips and boil for only 1 or 2 minutes in lightly salted water, just until tender but still crisp.

-       Drain and run cold water over the vegetables in colander to prevent overcooking.

-       Drain again.

-       Heat the two oils in a small deep frying pan, add turmeric, onions and garlic and fry over medium heat, stirring all the time, until onions and garlic start to brown.

-       Remove pan from heat and continue stirring until they are brown and crisp.

-       When cool, pour a little of this oil over the vegetables, add onions and garlic and toss lightly but thoroughly, adding extra salt and vinegar to taste.

-       In a dry pan roast the sesame seeds over medium heat until golden brown.

-       Turn on to a plate to cool, then sprinkle over the vegetables.

-       Serve as an accompaniment to rice and curry.