The Story
A Kyaw Sone is the sound of the street,hot oil bubbling, vendors moving fast, and the smell of crispy fritters filling the air. Fresh vegetables and shrimp are dipped in batter and fried to golden perfection, then served with a sweet, tangy sauce that brings everything together. It’s simple, lively, and best enjoyed fresh, standing by the stall or sharing with friends.
Instructions
- 1
In a large mixing bowl, combine 24 oz of tempura mix flour, 30 ml of rice flour, 30 ml of glutinous rice flour, a pinch of baking soda, and 1 tablespoon of salt.
- 2
Mix the dry ingredients thoroughly until well combined.
- 3
Gradually add cold water to the dry mixture, stirring continuously until the batter reaches a thicker consistency.
- 4
Set the batter aside and allow it to rest for at least 2 hours.
- 5
Prepare the vegetables by cutting the gourd into sticks and letting them air dry or patting them with a paper towel.
- 6
Shred the corn and wash the centella leaves, then gather them into a small bunch.
- 7
Clean the tiny shrimp and thinly slice the potatoes.
- 8
Finely cut the onion and prepare the enoki mushrooms by wrapping them in wonton leaves and securing them with a small stick.
- 9
Heat oil in a deep pan or fryer to a high temperature.
- 10
Dip the prepared vegetables into the batter mix, ensuring they are fully coated.
- 11
Carefully place the battered vegetables in the hot oil and cook over medium heat for 2 to 3 minutes, or until they are golden brown.
- 12
For the sauce, combine 6 pieces of jaggery with water in a saucepan and bring to a simmer.
- 13
Add tamarind juice, crushed garlic, and chili to the saucepan, then mix well.
- 14
Stir in fish sauce and continue to simmer the sauce until it thickens slightly.
- 15
Once the sauce is ready, remove it from heat and serve alongside the fried vegetables.