Beya kyaw (split pea fritters)

4 Servings

Ingredients

Quantity Ingredient
1 cup Split peas
2 mediums Onions; finely chopped
2 Fresh red chillies; finely chopped
½ teaspoon Ground turmeric
½ teaspoon Salt
Oil for deep frying
Sliced onion and lemon wedges to garnish

Directions

Date: Sat, 18 May 1996 13:41:28 +0100 From: gcaselton@... (Graeme Caselton BSc(Open)) Soak split peas overnight, or for at least 6 hours, in water to cover. Drain, grind to a paste in a blender or put twice through fine screen of a mincer. Mix in all other ingredients except the oil. Make small balls and flatten to 12 mm (½ inch) thickness. Heat oil in deep frying pan and put in 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 'be-ah-jaw'.

Two chilis may not be enough........

Taken from 'The Complete Asian Cookbook' by Charmaine Soloman. Published by 'W.H. Smiths'

CHILE-HEADS DIGEST V2 #324

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes