Monday, March 10, 2014

Burmese Stir-Fried Spinach with Shrimp

Hin Nu Ywet 
This is another Burmese dish that reminds me of my mother and our childhood. Mum would garnish it with roasted sesame seeds which I didn't have, so I used sesame oil. The shrimp can be omitted altogether because the shrimp paste gives this dish a lot of flavour. Any kind of greens can be used, of which water spinach is my favourite.

1 lb. spinach, rinsed & chopped
15 medium shrimp, peeled & de-veined
1 Tbsp. fish sauce
¼ tsp. turmeric powder
2 large onions, diced
6 cloves garlic, diced
3 Thai red chilies, diced
1 Tbsp. shrimp paste
4 Tbsp. peanut oil
1 Tbsp. dark sesame oil
Salt to taste
1.   Marinate shrimp in fish sauce & turmeric for 10 minutes.
2.   Pound onions, garlic & chilies in a mortar & pestle.
3.   Heat 1 Tbsp. oil, stir-fry shrimp until pink, remove and set aside.
4.   In the same pan, heat remaining oil over medium-high heat.
5.   Add onion mixture & shrimp paste and stir-fry until oil resurfaces.
6.   Add spinach, stir well and simmer until cooked.
7.   Return shrimp to pan, stir and cook for a minute.
8.   Drizzle with sesame oil and transfer to serving dish.
Serve with steamed white rice.


  1. Looks yummy and easy to make. I had all the ingredients except for the shrimp paste so did not want to take a chance of making it now..this recipe is definetly a one to try ...

  2. I'd guarantee it will still taste good without the shrimp paste. Try i!


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