Recipe - Beya Kyaw (Split Pea Fritters)

1 cup Split peas
2 md Onions; finely chopped
2 Fresh red chillies; finely
chopped
One half teaspoon Ground turmeric
One half teaspoon Salt
Oil for deep frying
Sliced onion and lemon
wedges to garnish

Date: Sat, 18 May 1996 13:41:28 +0100

From: gcaselton@easynet.co.uk (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 (One half 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 cut or sliced up raw onion and
lemon wedges.

Note: The Burmese name for this recipe is pronounced 'beahjaw'.

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

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

CHILEHEADS DIGEST V2 #324

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