Chaaza - Burmese Prawn Curry

Chaaza - Burmese Curry: Serves: 4 Prep time: 15 mins Cook time: 40 mins 1 cup (200g) dried chickpeas 1 lemongrass stems, white part only, chopped 3cm piece ginger, peeled, chopped 8 cloves garlic, chopped 6 shallots, peeled, thinly sliced 2½ tbsp vegetable oil 1 tsp turmeric 1 tsp sweet paprika ½ tsp chilli powder ½ tsp Kashmiri chilli powder Black pepper 2 tsp shrimp paste in oil 2 tbsp fish sauce 400ml coconut milk 500g raw peeled prawns 250g Vermicelli noodles 1 lime, cut into wedges Coriander leaves and pickled mustard greens, to serve Method Preheat oven to 180°C fan forced (356°F). Place chickpeas on an oven tray and roast for 20-25 minutes, until dark and well toasted. Set aside to cool briefly, then process to a powder in a food processor. Sieve powder through a fine sieve and measure out ½ cup (75g). Pound lemongrass stems in a mortar and pestle. Add ginger and garlic, continue to pound. Add 4 of the shallots and pound until mixture becomes a coarse paste. Heat oil in a large, deep frying pan over high heat. Add turmeric, fry for 30 seconds. Add paste, season with salt and cook for 1-2 minutes, stirring, until aromatic. Stir in remaining spices, pepper and shrimp paste, and cook, stirring, for 2 minutes. Add fish sauce and continue to cook until the mixture “cracks.” Stir in the coconut milk and 2 cups (500ml) water. Bring to a simmer. Simmer for 5–10 minutes, allowing the flavours to develop. Mix the ½ cup chickpea flour with ⅔ cup (160ml) water in a small bowl to make a slurry. Add into curry and stir until well incorporated. Simmer until starting to thicken. Add the prawns and continue cooking for 2-3 minutes until they are just cooked through. Soak noodles in boiling water for 2 minutes, until soft. Drain and divide between serving bowls. Ladle over the curry, and garnish with thinly sliced shallots, lime wedges, mustard greens and coriander.