Discover the delightful crunch and succulence of Buu Thee Kyaw, a beloved Burmese street food. This simple yet flavourful snack combines the earthiness of marrow with a spiced gram flour batter, creating a perfect treat for any occasion.

Buu Thee Kyaw is a popular Burmese street food known for its crispy texture and savoury taste. Made from marrow pieces coated in a spiced gram flour batter and deep-fried to golden perfection, these fritters are both succulent and crunchy. Serve them with tamarind sauce or your favourite condiment for an irresistible snack.

Ingredients:

• 1 long marrow, chopped into pieces
• 1 cup gram flour (chickpea flour)
• 2 teaspoons garlic powder
• 1 teaspoon chilli powder
• 1 teaspoon pepper powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• Water (as needed)

Instructions:

Preparing the Batter:

1. In a large mixing bowl, combine 1 cup of gram flour, 2 teaspoons of garlic powder, 1 teaspoon of chilli powder, 1 teaspoon of pepper powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of salt.
2. Gradually add water to the dry ingredients while whisking continuously until you achieve a thin, smooth batter. This will ensure the batter is light and well-blended.

Coating the Marrow:

3. Take the chopped marrow pieces and dip them into the batter, ensuring each piece is fully coated with a thin layer of batter.

Frying the Fritters:

4. In a deep frying pan or wok, heat enough oil to submerge the marrow pieces. The oil should be heated to a medium temperature to prevent burning the outer layer.
5. Carefully add the batter-coated marrow pieces to the hot oil in small batches. Fry each batch for about 10 minutes, turning occasionally, until the fritters are golden brown and crispy.
6. Use a slotted spoon to remove the fried marrow fritters from the oil. Place them on a plate lined with kitchen paper to drain any excess oil.

Serving:

7. Serve the hot and crispy Buu Thee Kyaw with tamarind sauce or any condiment of your choice.

Tips for Perfect Buu Thee Kyaw:

• Ensure the batter is thin and smooth for an even and light coating.
• Maintain a medium heat while frying to achieve a crispy exterior and a cooked-through interior.
• Fry the fritters in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking.