Roast Prawns

Ingredients

• one dozen large prawns
• two ounces of oil
• two teaspoonfuls of ground onions
• half teaspoonful of ground chillies
• a pinch of ground garlic
• three quarters of a teaspoonful of salt

Method

1. 1

   Shell and parboil prawns.

2. 2

   Heat oil, add onions, chillies, and garlic until brown, then add prawns and fry until brown.

3. 3

   Serve with plain boiled rice and mixed pickles dressed in oil.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 109. The excerpt below is the record exactly as published.

Roast Prawns) Tha-yet-thee-chin (Pickled Fruit) Tho-tha-jaw (Fried Mutton) Thayet thee Zithei (Stewed Mangoes) (Stewed Plums) 261 BANQUETS OF THE NATIONS Ameh-tha-Nat. (Stewed Beef.) Wash twice two pounds of beef, and cut it into little pieces. Have half-a-teaspoonful of chillies, one tea- spoonful onions, quarter teaspoonful saffron, and half a teaspoonful salt, ground and fried in five ounces lard. Put in the meat and fry it. Then pour in some water, and when it is dried up add some curds and a little water, and when reduced to nearly four ounces dish and serve with boiled rice and pickled fruits. Rice. A thick cut of bamboo about three inches in diameter and eighteen inches long is half filled with rice, and water poured in till it stands three inches over the rice. The bamboo is then slung at an angle of 45 degrees on a tripod over a fire till all the water is evaporated, when the rice should be ready. Gnah Jaw. (Roast Fish.) Steep two pounds of strongly cured dried fish, skin upper- most, in some milk for four hours. Take the skin off and free from bones, and mince it finely. Take half a tea- spoonful of ground mild chillies, half a teaspoonful of cumin, quarter teaspoonful of nutmeg, one teaspoonful of ground onions, a pinch of pepper, and the pulp of two tomatoes reduced by boiling in oil. Make the whole, when mixed, into cakes the size of a five shilling piece. Roast in the oven, and when finished put a few drops of unsweetened lime juice on each cake. Serve with rice and sliced raw cucumber. 262 BURMAH Cha-Zan-hin-jaw. (Pork and Macaroni.) Take two pounds of good fresh pork, cut it into inch squares, and fry in lard. Parboil and drain some broad macaroni cut into one-inch lengths. Put the meat and macaroni in a pan, and add four ounces dried mushrooms, a handful of nasturtium leaves, a tablespoonful of olive oil, and some softened split yellow peas, pepper and salt, a dust of flour, a teaspoonful each of turmeric, cumin, and coriander, and two pints of water. Cook very slowly for an hour and a half. The moisture must be very little, and the meat tender and succulent. Eaten with rice and pickles. Hmo Jaw. (Roasted Mushrooms.) Clean well and skin some medium-sized mushrooms. Make a mixture of pounded onions, salt, pepper, and olive oil. Smear the underside of the mushrooms with this, and cook in oven till tender. Chet-tha-hin. (Stewed Chicken.) Clean a plump chicken and truss as for boiling. Rub it over with a mixture of pepper, salt, saffron, pounded chillies, pounded onions, sesamum oil, cardamoms, and cinnamon, and let stand for two hours. Place a sliced carrot and a slice of fried pork in the bottom of a pot. Put in chicken, add half a pint of water and half a pint of stock, and stew slowly till tender. Reduce thestock to a semi-glaze, and pour over. Add more salt if neces- sary, and serve with rice. 263 BANQUETS OF THE NATIONS Woon-beh-oo-Jaw. (Duck's Eggs Roasted.) Heat some oil in a pan ; add a quarter teaspoonful salt, one teaspoonful of pounded onions, half a teaspoonful of pounded chillies, and one teaspoonful of pounded cardamoms. Fry for a couple of minutes, then drop the eggs in one by one. Dish when cooked. Eat with pickles. Gnah-Pee-goung. (Minced Fish, Chillies, &c.) Clean some strongly cured fish from all skin and bones, and mince finely. Pound some large chillies and onions, and put in a dish with a plentiful supply of oil and roast. Serve with rice and picked vegetables dried and dressed with sesame oil and a little soy. The higher the fish the better the dish (sic !). Woon-beh-jaw. (Stewed Duck.) Bone a good fat duck without breaking the skin ; pour into it a mixture made of a teaspoonful each of mustard, sesame oil, and soy. Make a gravy of the bones and giblets, seasoning it with pepper, salt, soup- herbs, and a few bay leaves. Mince together with the liver of the duck two pounds and a half of good beef, half a pound of beef suet, a dessertspoonful of chopped garden herbs, a teaspoonful of grated bread-crumbs, a teaspoonful of curry powder, a sliced apple, and a tea- spoonful each of black pepper, salt, and sugar. Mix these well together, and stuff the duck. Put three 264 BURMAH ounces of good oil in a pot, and when hot, put in the duck along with a quarter of a pound of curdled milk, four steeped and stoned green mangoes, and six potatoes cleaned and quartered ; pour over the giblet gravy, and allow it to cook until tender. Eat with rice, pickles, and chutney. Pa-Zoon-hin. (Roast Prawns.) Shell one dozen large prawns, after parboiling them. Put two ounces of oil into a frying-pan till hot, then put in two teaspoonfuls of ground onions, half teaspoonful each of ground chillies and turmeric, and a pinch of ground garlic. When brown add the prawns and three quarters of a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.