Chin Baung Kyaw (Burmese roselle leaves with bamboo shoots and shrimp)

Ingredients

• 1 bundle chin baung (roselle leaves), washed and chopped.
• 1 (8 oz) pkg. bamboo shoots, fresh or pickled and sliced
• 1 ib. shrimp peeled and deveined.
• 6 tbsp vegetable oil
• 1 large onion diced.
• 8-10 cloves of garlic diced.
• 1 green chili diced.
• 1 large tomato diced.
• 1/2 tsp. shrimp paste/ ngapi
• 1/4 tsp. turmeric powder
• 1 tbsp. fish sauce

Directions

1. Marinate shrimp in fish sauce and turmeric for 15 minutes and set aside.
2. Heat oil over medium-high heat and fry garlic, onions and chilies until onions turn translucent.
3. Add tomatoes and shrimp paste and stir-fry until tomatoes break down and oil resurfaces.
4. Add roselle leaves and bamboo shoots, mix thoroughly and simmer over medium heat until roselle leaves are cooked and all liquid is absorbed.
5. Add marinated shrimp and cook for another 5 minutes.
6. Serve with steamed rice.