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Roselle Leaves and Bamboo Shoot with Prawns

Roselle leave is a heart winner dish for Myanmar people any time and any type of dish. Roselle dish can be served as side dish or main dish with rice. Myanmar people usually pair with bamboo shoot and chili. But I like to create my own version of village style Roselle Leaves and Bamboo shoot with Prawns for you to have a bit of Myanmar flavored. Enjoy.


  • 6 bunches roselle leaves
  • 160 g fresh prawns (leave the tail and peel the skin off and headed, cut butterfly)
  • 5 fresh chilies (roughly chopped)
  • 2 medium size onions (roughly chopped)
  • ½ tsp turmeric powder
  • 1 canned of bamboo shoot, cut long strip
  • 1 large eggplant (cut quarter)
  • 2 tsp shrimp paste
  • ½ tsp salt
  • 1 ½ tsp fish sauce (more for seasoning)
  • 3 sprigs Asian basil

Tomato sauce Ingredients:

  • • 2 large tomato, seedless and finely chopped
  • • 1 onion, chopped
  • • 2 tablespoon, tomato ketchup
  • • ½ teaspoon oregano
  • • 1/3 teaspoon salt
  • • ¼ teaspoon pepper
  • • ½ teaspoon tobasco
  • • 2 tablespoon vegetable oil


  1. 1. Remove the roselle leaves from the stem packs and wash leaves in cold water.
  2. 2. In a pot add some water with basil sprigs, onion, shrimp paste, turmeric powder and fish sauce and bring to boil. Reduce heat and add chilies.
  3. 3. When onion is soft add bamboo shoot and cook for 5-7minutes. Add eggplant and stir well. Cook with medium heat until eggplants soften. Add prawn and ½ cup of water. Season with salt.
  4. 4. Add roselle leaves and stir briefly. Cook for 8 – 10 minutes. Taste and season. Serve hot with rice.
Syi Lwin

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