Mandalay Fried Peas (Bae Kyaw) Recipe

Ingredients

• 1 cup of yellow split peas (Pe Loon)
• 10 pieces of boiled chickpeas
• About 40 small spoonfuls of roasted glutinous rice flour
• About 5 tablespoons of green rice flour
• Half of a mashed ripe banana
• Salt
• Chicken seasoning powder
• A little ginger

Preparation

1. Soak the peas overnight. In the morning, rinse them 3 times to remove the smell.
2. Boil the yellow split peas until soft with a spoonful of baking soda.

3. Prepare the mixture:

   • 40 spoonfuls of roasted glutinous rice flour
   • 5 tablespoons of green rice flour
   • Half a mashed banana
   • Salt and chicken seasoning powder to taste
   • 1 teaspoon of baking soda
   • 2 finger-sized pieces of ginger, pounded and squeezed for juice
   • Mix with a little water
4. Set aside half of the mixture for “pea-stuck” frying.
5. Mix the boiled peas with the remaining half and adjust seasoning as needed.
6. Shape into small round patties and deep fry in plenty of oil.
7. When one side turns golden, flip and cook the other side. To test doneness, tap the top with a spatula – if the crust lifts, they’re ready.

Pea-Stuck Frying Method

1. Use the other half of the dough.
2. Place small rounds on a plate or tray.
3. Stick a piece of soaked chickpea on both sides of each dough round.
4. Deep fry in hot oil until both sides are golden.

Sour Sauce Recipe

• Pound 5 cloves of garlic and mix with tamarind juice, two types of vinegar, salt, curry seasoning, and fish sauce to taste.
• Add chopped green chili and coriander.
• Mix with warm water and serve alongside the fritters.

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