Myanmar - Chicken And Vegetable Fritters

Chicken And Vegetable Fritters

Recipe Based on: Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library) Serving Size : 6

Ingredients

-       1 Cup Chopped Chicken -- uncooked

-       1 Medium Egg -- beaten

-       1/2 Teaspoon Salt

-       1/2 Cup Carrot -- grated

-       1/2 Cup White Radish -- grated

-       1/2 Cup Cabbage -- grated

-       1 Teaspoon Fish Sauce

-       1/2 Teaspoon Sugar -- optional

-       1 Medium Scallion -- thinly sliced

-       1 Tablespoon Cilantro -- chopped

-       1 Tablespoon Serrano Pepper -- chopped

-       1 Tablespoon Rice Flour

-       1/4 Cup Peanut Oil

Directions

-       Mix the chicken, egg, salt, carrot, radish, cabbage, fish sauce, sugar, scallion, cilantro and serrano.

-       Mix well. Add rice flour and mix well. Heat the oil in a skillet.

-       Prepare Fritters about 3 inches long and 1/2 inch thick using about 1/2 cup of mixture.

-       Brown them in oil over moderate heat about 2 minutes on each side.

-       Drain on paper towels.

-       Serve warm.

Serving Ideas : Serve with Achin (Sour Sauce Dip) or other Burmese dip

Myanmar - Beya Kya (Split Pea Fritters)

Beya Kya 

(Split Pea Fritters)

Ingredients

-       1 cup split peas

-       2 medium onions, finely chopped

-       2 fresh red chillies, finely chopped, or ¼ teaspoon chilli powder

-       ½ teaspoon ground turmeric

-       ½ teaspoon salt oil for deep frying sliced onion and lemon wedges to garnish

Directions

-       Soak split peas overnight, or for at least 6 hours, in water to cover.

-       Drain, grind to a paste in blender or put twice through fine screen of mincer.

-       Mix in all other ingredients except oil.

-       Make small balls and flatten to 12 mm (t/2 inch) thickness.

-       Heat oil in deep frying pan and put the fritters one at a time into the oil.

-       Fry until golden brown.

-       Drain on absorbent paper. Serve garnished with sliced raw onion and lemon wedges.

Note: The Burmese name for this recipe is pronounced 'beah jaw ' .