Wednesday, October 29, 2014

Burmese Stir-Fried Cabbage with Dried Shrimp & Eggs

Burmese Stir-Fried Cabbage
with Dried Shrimp & Eggs
Credit for this recipe goes to Mum who used to cook shredded cabbage with black pepper and eggs. I've blogged before about Grated Cabbage that is similar to this. Adding the shrimp powder (entirely optional) adds a lovely Burmese touch to this dish.

1 head cabbage, quartered and julienned
2 medium onions, diced
6 cloves garlic, diced

3 green chilies, diced
3 medium tomatoes, diced
1 tsp. Kashmiri mirch/paprika/cayenne pepper
1 Tbsp. ground black pepper
1 Tbsp. dried shrimp powder

1 Tbsp. fish sauce
2 eggs

4 + 1 Tbsp. vegetable oil
salt to taste


  1. Heat 4 Tbsp. oil in pan over high heat, fry garlic & onions until translucent.
  2. Add tomatoes, cabbage and green chilies, stirring well.
  3. Add salt to taste, pepper and shrimp powder.
  4. Cover and simmer until cabbage caramelizes and turns golden brown.
  5. Stir in fish sauce and cook over medium heat until oil resurfaces.
  6. Make a well in the center of cabbage and pour 1 Tbsp. oil in the well.
  7. Break eggs into well, season with salt and pepper, coddle the eggs and allow to set.
  8. Working from center to the outside, incorporate eggs into the cabbage.
  9. Stir-fry until oil resurfaces and eggs are completely mixed into cabbage.
Serve with steamed long-grain rice.


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