Ngabaung jyaw (squash strips tempura)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a -- nathan | ||
| And goldman | ||
| 4 | mediums | Hubbard or zucchini squash |
| ¼ | cup | Cornmeal |
| ¼ | cup | Flour |
| 1 | cup | Ground rice -- cream of |
| Rice | ||
| Or rice flour | ||
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ginger |
| ⅛ | teaspoon | Saffron |
| ½ | teaspoon | Salt |
| 1 | large | Egg |
| Cold water | ||
| Vegetable oil for frying | ||
Directions
Scrub the unpeeled squash and cut into thin strips 3 inches long like french fries. Mix the cornmeal, flour and ground rice with spices, add the well beaten egg and cold water until themixture forms a creamy paste. Like cake batter thick but pourable. Add the strips and coat thoroughly. heat vegetable oil to 350. Drop clumps of squash strips into the hot oil and cook 8-10 minutes or until golden brown.
Drain. The strips are not fried separately; they are done in cl since Ngabaung must be eaten hot, it can be done in an electric frying pan at a party or for a snack. Shrimp or think onion slices can be prepared the same way.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
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