Week 26: Burma (Myanmar)

Burma, officially the Union of Myanmar, is the largest country by geographical area in mainland Southeast Asia. While under British rule (1886 - 1948) Burma was the largest exporter of rice and the wealthiest country in Southeast Asia. But after decades of military rule and an ill-advised attempt to nationalize all industries except for agriculture, Burma is now one of the world's most impoverished countries. After a post-Colonial tango with democracy, Burma has been under military control since the early sixties.

The US, Canada and the EU have banned all Burmese imports. It's understandable. Transparency International ranked Burma the 2nd most corrupt nation in the world (Somalia took the Gold Medal). Plus they have human rights violations up that kazoo: government-censored internet access (how will they read Geography of the Delicious?), human trafficking, military use of sexual violence, and all kinds of nasty tactics to suppress movement toward democracy. But the have evidently not corrupted their cuisine. Our Burmese dish was fantastic and super easy--something we will certainly make again and again.

Burmese Fried Shrimp and Coconut Rice

After a brief internet search we found several recipes that spoke to us (here and here). These are quick and simple recipes that turned out quite flavorful. We adapted them a bit for our kitchen; light coconut milk and basmati rice instead of regular coconut milk and a more traditional Burmese rice which can be difficult to find.

The Rice

• 1 cup basmati rice
• 1 13oz can light coconut milk
• 1/4 cup water
  
• 1 teaspoon salt

Mix it all together, start it on highish heat until it just starts to boil then reduce to a lowish temperature and cover for 20 minutes until the liquid is absorbed.

The Shrimps

• 3/4 lbs large, de-veined shrimps
• 1 tsp turmeric
  
• 1 tsp salt
• 1 tsp chili power
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 2 tablespoons toasted sesame oil

Get the oil heating in a frying pan at a medium high heat. Mix all the spices together and skewer the shrimp. Dust the shrimp with the spices and fry a minute or two on each side. They should caramelize and turn pink very quickly. Serve over the rice immediately.

For a little extra flair we ran some peanuts through the food processor and sprinkled this over the shrimp and rice. It was an excellent complement to the flavors and adds a little crunch to the rice.