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8 tiger prawns, 1 lemongrass, 8 pieces of lemon leaves, 2 tomatoes, 100g straw mushrooms, 90g ginger, 2 lemons, 6 chili peppers, some coriander, 2T oil.

(1) 25g Burmese curry paste.
(2) 1.5L fish broth.
(3) 30ml fish gravy.


1. Rinse coriander; Cut off stems.
2. Cut off any roots of lemongrass; Rinse and drain; Chop.
3. Peel, rinse and chop ginger.
4. Rinse and drain red chili peppers; Cut off the stems; Chop.
5. Scrap off any dirt on straw mushrooms; Rinse and drain; Cut into halves lengthwise.
6. Rinse lemon leaves and drain.
7. Soak tomatoes in water for 15 minutes.
8. Rinse lemons; Cut into halves; Discard any seeds; Juice.
9. Rinse shrimps; Cut off tentacles; Cut into halves lengthwise; Remove the vein; Rinse and drain.
10. Lift the tomatoes from the step 7 up; Rinse and drain; Cut off the stems; Cut into pieces.
11. Add 1T oil to a non-stick skillet; Heat over a high heat; Turn to a low heat; Add the ginger and the lemongrass; Stir-fry over a low heat till fragrant; Add seasoning (1), the red chili peppers, the straw mushrooms and 2T lemon juice; Stir-fry over a low heat for 3 minutes; Add the tomatoes; Turn to a high heat; Stir-fry over a high heat for 1 minute; Add seasoning (2); Bring to the boil over a high heat; Add the lemon leaves; Bring to the boil over a high heat again; Add the shrimps and seasoning (3); Stir over a low heat till mixed; Bring to the boil over a high heat again; Cook over a high heat till the shrimps are done; Turn off the heat; Arrange on serving plates; Garnish with the coriander; Serve hot.