Food in Myanmar

Fried shrimp and Acacia Concinna Leaves

Because this dish have strong taste, if you are from western don’t try too much when you fast taste the dish. Sour taste of acacia concinna leave, Myanmar name “Kin Pun Chin” was cooked with hot chilli together with prawn to get a special yummy dish.


Acacia concinna leave - 3 bundle
Prawn - 400 g
Onion - 1
Garlic - 1
Dried crush chilli - 1 tablespoon
Preserved fish paste - 1 tablespoon
Chicken powder - 1 teaspoon
Tumeric - a little
Green Chilli - 12-20
Salt - a little
Oil - 80 g
The following is the instruction of how to cook step by step in English
  1. Pluck the leaves and rinse them
  2. Cleanse prawns and remove the shells
  3. For panfry, pound onion, garlic and dried crush chilli together. Make the paste by topping turmeric powder on pounded ingredients.
  4. Panfry the paste in hot oil
  5. When the paste is fairly cooked, add preserved fish paste and cook
  6. Later, add prawn with chicken powder. Cook and stir until prawns are curled up and turning into white colour. Add green chilli while frying.
  7. Add Acacia Concinna leaves and fry until juice comes out from leaves.
  8. You may wish to adjust the flavour by add either salt or chicken powder
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Posted Date : 01-May-2014