A-Kyaw

Name: A-Kyaw
Total time: 45 min
Yield: 6
Cuisine: Burmese
Ingredients: 250 g Gram flour (chickpea flour); 80 g Rice flour; 1 tsp Ground turmeric; 1/2 tsp Baking soda; 2 tsp Salt; 350 ml Cold water; 300 g Bottle gourd or courgette, sliced 5 mm thick; 2 Onions, sliced into rings; 150 g Yellow split peas, soaked 4 hours; 1.2 L Oil for deep frying; 3 tbsp Tamarind paste; 3 tbsp Palm sugar; 1 tbsp Fish sauce, or soy for the vegan version; 1 tsp Dried chilli flakes

Burmese fritters — gourd, onion, split pea and whatever else the stall has, dipped in a gram-flour batter and fried in a wok on the pavement, eaten with a sweet-sour tamarind dip.

Fonte

Ricetta di Burmese home kitchens · 🏺 Tradizionale · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.

Myanmar · battered and deep-fried snacks — An ownerless traditional dish, so no cook is credited. The cited article confirms Burmese fritters, known in Burmese as a-kyaw, as traditional fritters of vegetables or seafood that have been battered and deep-fried. The flour ratio, the double-fry method, the batter-thickness rule and the dip are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

MPlay Food & Travel Cooking Therapy by Elva chef.christianbuenrostro

⏱ 45 min🍽 6 porzioni🔥 310 kcal🇲🇲 Birmania🌶️🌶️

VegetarianoVeganoSenza glutineSenza latticini

Passaggi

Whisk the gram flour, rice flour, turmeric, baking soda and salt with the cold water into a batter the thickness of double cream. Rest it 20 minutes.
Drain the split peas and stir a ladle of batter through them, just enough to bind.
Heat the oil to 175°C. Dip the gourd slices and onion rings in the batter, let the excess run off, and slide them in a few at a time.
💡 Let the excess run off. A thick coat cooks into a doughy shell that hides the vegetable instead of framing it.
Fry 4 minutes until deep gold, turning once. Drop the split-pea mixture in by the spoonful and fry the same way.
Drain on a rack. Fry everything a second time for 45 seconds just before serving.
💡 The second fry is what makes a street fritter stay crisp on the walk home. It costs 45 seconds and buys an hour.
Warm the tamarind, palm sugar, fish sauce, chilli and 4 tbsp water until syrupy, and serve as the dip.

💡 Consigli

A-kyaw is what goes on top of mohinga and ohn no khao swè, broken in for crunch. Fry extra whenever you make either.
Every stall has its own line-up — gourd, banana blossom, bean sprout patties, whole chillies stuffed with batter. The batter is the recipe; the vegetable is whatever the market had.