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Chin Baung Kyaw (Roselle Leaves with Bamboo Shoots & Shrimp)
From Statesboro Market2Go
<p>A tart stir-fry made with fresh produce and wild-caught shrimp! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: chumkieskitchen.blogspot.com (Entered by Ariana Giddens)
Serves: Not listed
Ingredients
1 bundle
Roselle leaves (washed and chopped)
8 ounces
Bamboo shoots (fresh or pickled) (sliced)
1 pound
Shrimp (peeled & deveined)
6 tablespoons
Vegetable oil
1 large
Onion (diced)
8 to 10 cloves
Garlic (diced)
1 large
Tomato (diced)
1/2 teaspoon
shrimp paste (ngapi)
1/4 teaspoon
Turmeric powder
1 tablespoon
Fish sauce
1
Chili pepper (diced)
Rice (for serving)
Step by Step Instructions
- Marinate the shrimp in the fish sauce and turmeric or 15 minutes.
- Heat the oil over medium-high heat and fry the diced garlic, onion, and chili pepper until the pieces of onion become translucent.
- Add the tomatoes and shrimp paste and stir fry until the tomatoes break down.
- Mix in the roselle leaves and bamboo shoots and cook until the liquid in the leaves has been absorbed. Add the shrimp and cook for 5 more minutes, then serve with rice.