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Chin Baung Kaw (Fried Roselle Leaves)
Chin Baung Kaw (Fried Roselle Leaves) is a traditional Myanmar (Burmese) recipe for a classic accompaniment of roselle (hibiscus) leaves with dried prawns, shrimp paste, garlic, onions and bamboo shoots that are fried and served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Myanmar version of: Fried Roselle Leaves (Chin Baung Kaw).
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesMyanmar Recipes
This is a classic accompaniment of roselle (hibiscus) leaves that yields a slightly tart accompaniment to a range of dishes.
Ingredients:
6 bunches roselle (hibiscus) leaves (or substitute spinach)
2 tbsp dried prawns, ground to a powder
1 tsp shrimp paste
5 dried chillies
8 garlic cloves, chopped
2 medium onions, chopped
1/2 tsp turmeric
2 tbsp groundnut oil
150g bamboo shoots, shredded
5 green chillies, sliced into thin rings
Method:
Combine the dried chillies, onions and 2 garlic cloves in a mortar and pound until you have a smooth paste.
Strip the hibiscus leaves from their stems, wash well and set in a colander to drain.
Heat the oil in a wok. When hot stir in the onion paste and the turmeric. Stir fry for 20 seconds then add the hibiscus leaves and stir to combine. Mix the shrimp paste with 1 tbsp of water then stir into the contents of the wok.
Now stir in the bamboo shoots along with the prawn powder and the chopped garlic. Stir well to combine, bring to a simmer and cook gently for about 15 minutes, or until the mixture becomes dry.
Add the sliced green chillies on top and cook for 3 minutes more. Serve immediately.
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