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