(Shrimp in Coconut Sauce)
This is a Burmese dish that was made in the microwave oven. 'Pazun' means shrimp and 'Sipyan' means 'oil returns'. So as not to skimp on fat, use a healthy oil such as extra-light olive oil when cooking Burmese food. To get the full flavour to develop, no water was added because the oil must separate and return to the surface in the short time it takes to cook this in the microwave oven. It took exactly four minutes to get done!
1 lb. shrimp, peeled, deveined & butterflied
1 Tbsp. Kashmiri mirch or paprika
6 Tbsp. vegetable oil
2 Tbsp. tamarind paste
1 tsp. sugar
1/2 tsp. salt or to taste
1 onion, sliced
2 Tbsp. coconut cream which settles at top of coconut milk can
3 green chilies, diced
2 Tbsp. garlic-chili infused oil
- Mix all except last two ingredients together until thoroughly combined.
- Cover and microwave for 3 minutes on high at 100% power.
- Remove from microwave oven, add onions and green chilies and stir.
- Microwave for another minute and drizzle with garlic-chili infused oil.
- Serve over a bed of hot cooked rice or Ohn Htamin.