Burmese Squash with Dried Shrimp

Squash with Dried Shrimp

Chayote squash is practically tasteless and takes on the flavor of whatever it's cooked with. Shrimp goes really well with this squash and dried shrimp even better! 

This reminds me of Mum who made this often, but she used fresh shrimp. Dried whole shrimp has intense flavor but is chewy, so I microwaved the package of shrimp in a cup of water. To speed up the cooking process, I also pressure cooked this dish which softened the shrimp and cooked the squash in ten minutes.

Be careful with the salt because there's plenty of it in the dried shrimp.


Ingredients:
5 chayote squash, peeled and cubed
1 (3 oz./85 gms.) pkg. dried shrimp
1 cup water
1 large onion, minced
1 large tomato, minced
1 tsp. garlic paste
4 Tbsp. vegetable oil
1/2 tsp. Kashmiri mirch or paprika
1 green chili, minced
1/2 cup cilantro, chopped
salt to taste

Directions:

1. Microwave dried shrimp with water for 2 minutes on high.
2. Heat oil in pressure cooker, add paprika, onions, garlic, chili and tomatoes.
3. Stir-fry until tomatoes break down and oil resurfaces.
4. Add squash and shrimp along with water and stir well.
5. Cover pressure cooker, bring to full pressure and cook for 10 minutes.
6. Allow pressure to dissipate completely before opening lid of pressure cooker.
7. Adjust salt to taste and garnish with cilantro.
8. Serve with steamed Basmati or any long-grain rice.