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Prawn Curry
Mi Mi Khaing
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3 pounds OR 9 to 5-inch prawns
1 tablespoon fish sauce
1/3 teaspoon turmeric
2 teaspoons dried garlic chips
1 cup onions, chopped finely
2/3 cup oil
1 teaspoon ginger powder
1/2 teaspoon chili powder
2 medium tomatoes
Salt, as needed after fish sauce
To dress prawns: wash, chop off whiskers. At top of head, look for two tusk-like pieces. Pull out and in so doing a bag of black excretion should come out intact.
Get it out cleanly anyway. Peel off shell. Slit 1/8 inch deep down center of back and remove black thread seen there. Wipe prawn clean. Rub with fish sauce and turmeric carefully.
Soak garlic chips in 11/2 teaspoons water.
Heat oil, fry garlic and onion on low heat till fragrant. Add ginger and chili, fry 1 minute.
Lay prawns in this. Cover and cook over raised heat for 5 minutes.
Add 1/3 cup water, stir or turn carefully. Cover and simmer about 20 minutes. Squeeze in tomato pulp, add salt if needed, and cook till curry is pinky red, with clear oil at top.

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