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.

Ingredients: 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

Directions: 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.