Burmese Prawns

Burmese Prawns Burma – what an amazing country. Lucy and her sister Hannah traveled around Burma earlier this year for an action-packed adventure from the bustling city of Yangon to the idyllic Inle lake in the heartland of the Shan state. Still feels untouched by westerners, and just so incredibly beautiful – Bagan is probably one of the most wonderful places I have ever been with 1000’s of ancient temples, one of which we climbed at 4 am to watch a mesmerizing sunrise whist hot air balloons floated by– just mind-blowing. Defiantly a country to visit, especially before it changes. We had been warned about Burmese food before heading out – terrible we had been told. Well we were in for a good surprise, we ate so well, so many delicious and new concoctions. The best restaurant we ate at was in Yangon called Port Atomony owned by a very talented guy called Kevin, how I would imagine Tart to be if we moved to Burma – if you are planning a trip then it’s a definite recommendation. We started the trip by the coast on Nwe Saung beach – white sands and warm sea, pretty idyllic. There was a fantastic local restaurant which we got to by taking a tuk tuk down a winding road surrounded by palm trees which was so good that we ended up going to about 3 times – and every time had this sensational prawn dish. The owner was a super cool Burmese guy who would sit and tell us stories into the wee hours. On the last day we did a swap for the prawn dish for one of our Tart classics. The only problem is we cant read his writing! So this is an adaption of his punchy fresh Burmese prawn dish. Think along the lines of a pad thai (the fish sauce, noodles and peanuts give it that vibe) then with the added spice mix and crunchy veg take it to a whole new place. We have added a fried egg to make this into a fun brunch dish, but easily can be made without for lunch or dinner – and drizzle with some spicy chilli oil!


    Serves 4 

    Spice Mix
    1 tbsp ground coriander 
    1 tbsp ground cumin 
    1 tbsp ground cardamom 
    250g raw prawns 

    4 free range eggs – if you want to have an egg on top

    2 tbsp coconut oil
    2 shallots, peeled and sliced 
    2 garlic cloves, peeled and finely chopped 
    5 cm ginger, peeled and finely chopped 
    1 red chilli, sliced 
    Bunch of coriander stalks chopped (leaves kept for later)
    50g peanuts, roughly chopped 

    ½ red cabbage shredded 
    2 carrots grated 
    handful sugar snaps roughly chopped 
    large red chilli sliced 

    2 limes – juice and zest 
    1 tsp fish sauce 
    2 tsp honey
    1 tsp rice wine vinegar 


1. Mix together the three dried spices in a small bowl, add the prawns and toss, leave to one side. 2. Mix all the dressing ingredients In a bowl and leave to the side. 3. Heat the coconut oil in a wok over a high heat – then add the shallots, garlic, ginger, chilli, coriander stalks, peanuts and stir for a minute (do not let burn) 4. Add the prawns and toss for a few seconds 5. Add the Crunch ingredients and toss 6. Add the dressing ingredients, quickly toss then straight out of the pan and divide between 4 bowls, sprinkle with the coriander leaves (that you saved from the stalks in the base section and serve immediately. 7. (if serving with egg then fry, or boil it at this stage and put on top of the prawn and veg stir fry)