Boothi ngabaung kyaw

Boothi ngabaung kyaw

White marrow fried in batter

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
oil, for deep-frying
200-300g marrow, peeled, seeded and sliced

Batter

Quantity Ingredient
60g besan
75g self-raising flour
1 teaspoon salt
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
1/4 teaspoon ground turmeric

Method

  1. To make the batter, put all of the ingredients in a large bowl with 125 ml water and stir well to combine.
  2. Heat the oil in a wok or large heavy-based saucepan over medium heat. Dip the marrow slices into the batter to coat. When the oil is hot, deep-fry the marrow, in batches, until golden and crisp. Drain on paper towel and serve immediately. This can be accompanied by fish sauce sauté, for dipping.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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