Pe Kyaw (Crispy Fried Burmese Split Pea Crackers)
April 04, 2020
Pe Kyaw is a flat, crispy fried cracker made from rehydrated dried split yellow peas. It is a common garnish in Burmese soups such as Mohinga. It adds an incredible flavor and texture to the soups and is an important staple of Burmese cuisine.
The trick is to make a thin batter of rice flour and water that will descend to the bottom of the pan in a shallow layer of oil. This will ensure that the crackers form properly and the lentils are fully cooked through and crispy.
- 8 ounces yellow split peas, dried
- 1/2 cup rice flour
- 1 1/4 cup water
- peanut oil
- Soak the dried yellow split peas in water overnight.
- Drain the yellow split peas and rinse in a colander.
- Mix the rice flour and water. Add salt, turmeric, and the yellow split peas.
- Heat a 1/4 inch of vegetable or peanut oil in a cast iron skillet to 325 degrees.
- Stir the batter again right before you begin frying the crackers- you want it to have a loose consistency.
- Using a ceramic Chinese soup spoon, deposit 4 to 5 crackers in the hot oil. The batter should descend to the bottom of the pan and begin giving off steam.
- Allow the crackers to fry for about 4 minutes, until they are no longer actively bubbling, and when touched with a metal spatula do not fold. Transfer the crackers to a paper towel to drain the excess oil.
- The crackers can be served immediately, or refridgerated in an airtight container for up to a week.
Written by Will Chiong who lives and works in New York building useful things.