Lahpet Kyet Hin (tangy Pickled Tea Leaf Prawn Curry)

Lahpet Kyet Hin, also known as Tangy Pickled Tea Leaf Prawn Curry, is a traditional Burmese Chinese dish that combines the unique flavors of pickled tea leaves with succulent prawns in a tangy curry sauce. This dish is bursting with bold and vibrant flavors that will tantalize your taste buds.

Lahpet Kyet Hin (tangy Pickled Tea Leaf Prawn Curry)

Ingredients

  • 300g prawns, peeled and deveined
  • 1 cup pickled tea leaves
  • 2 tomatoes, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 green chilies, sliced
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 1/2 tsp fish sauce
  • 1/2 cup coconut milk
  • 2 tbsp cooking oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the cooking oil in a pan over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are translucent.
  3. Add the turmeric powder and paprika, and stir for a minute.
  4. Add the diced tomatoes and cook until they are soft and pulpy.
  5. Stir in the pickled tea leaves and green chilies, and cook for 2-3 minutes.
  6. Add the prawns and fish sauce, and cook until the prawns turn pink and opaque.
  7. Pour in the coconut milk and simmer for 5 minutes.
  8. Season with salt to taste.
  9. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
15g
Protein
25g
Fat
18g

Supplies

Large pan Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Lahpet Kyet Hin with steamed rice or crusty bread for a satisfying meal.

Tips & tricks

For an extra kick of heat, add more green chilies or a dash of chili flakes to the curry.

Cost

$15