Pazun Kyaw — Print Recipe — The Culinary Codex

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.

Ingredients

300g whole shrimp, cleaned
150g chickpea flour
50g rice flour
100ml cold water
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon baking soda
Vegetable oil for deep frying
Sweet chili sauce for dipping

Instructions

1 Clean and devein shrimp, leaving tails on for presentation, then pat completely dry with paper towels.
2 Mix chickpea flour, rice flour, turmeric, salt, and baking soda, then add cold water gradually to form a light batter.
3 Heat oil in a deep pot to one hundred and eighty degrees Celsius until a drop of batter sizzles and floats immediately.
4 Hold each shrimp by the tail, dip into batter to coat evenly, and lower gently into the hot oil.
5 Fry in small batches for two to three minutes until golden and crispy, then drain on a wire rack to stay crunchy.
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.