Crispy golden fritters of whole shrimp encased in a seasoned chickpea flour batter, deep-fried until shatteringly crunchy. These beloved tea shop snacks are served with sweet chili dipping sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Clean and devein shrimp, leaving tails on for presentation, then pat completely dry with paper towels.
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2
Mix chickpea flour, rice flour, turmeric, salt, and baking soda, then add cold water gradually to form a light batter.
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3
Heat oil in a deep pot to one hundred and eighty degrees Celsius until a drop of batter sizzles and floats immediately.
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4
Hold each shrimp by the tail, dip into batter to coat evenly, and lower gently into the hot oil.
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5
Fry in small batches for two to three minutes until golden and crispy, then drain on a wire rack to stay crunchy.
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6
Serve immediately while hot and crispy with sweet chili dipping sauce on the side.
Did You Know?
Pazun kyaw is the most popular accompaniment to Burmese tea at traditional tea shops, where customers often judge a shop's quality by the crispness and freshness of its shrimp fritters.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
The Story Behind Pazun Kyaw
Shrimp fritters became a defining snack of Burmese tea shop culture during the colonial period, when Indian-influenced frying techniques merged with the abundant shrimp supply from Myanmar's rivers and coastline. The chickpea flour batter, a hallmark of Burmese frying, creates a uniquely light and crispy coating that sets these fritters apart from tempura or other Asian frying traditions.
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