Chef critique
Burmese Shrimp-Eggplant Curry
This is a brilliantly structured and well-seasoned curry recipe, though temping shrimp with a thermometer is unnecessary and physically difficult.
Score: 9/10
Suggested fixes
- Remove the temperature target of '140°F at the thickest part' in Step 7 and rely purely on the visual cues for the shrimp.
- Adjust the lime instruction in Step 7 to 'squeeze in half a lime, yielding about 1 tablespoon juice' or simply 'squeeze in the juice of 1 lime' depending on the desired acidity level.
Issues
- low / cookability: It is difficult and impractical for a home cook to use a thermometer on standard-sized shrimp. The visual cues provided ('opaque, loosely C-shaped') are sufficient and standard for judging shrimp doneness.
- low / clarity: A typical lime yields about 2 tablespoons of juice. Stating that 1 whole lime yields about 1 tablespoon may confuse cooks whose limes are juicier. If exactly 1 tablespoon is needed, specify half a lime; otherwise, just state 'the juice of 1 lime'.
Strengths
- Perfectly accounts for salt usage throughout the dish at the correct ratios for every component.
- Excellent pacing, with the rice cooking passively while the cook actively prepares the curry.
- Smartly builds flavor by browning the eggplant first, then blooming the aromatics before braising.
- Ingredient quantities agree perfectly across the ingredient list and the instructions.