Entree: Myanmar – Mon Cuisine – ငါးပိကြော် ➤ nga-pi kyaw (Crispy Burmese fried fritters made with fermented fish paste and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 oz (115 g) ngapi (fermented fish paste)
- 1 large egg, approx. 1 3/4 oz (50 g)
- 3/4 cup (90 g) rice flour
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup (120 ml) water, plus more as needed
- 1 small onion, finely chopped, approx. 2 1/2 oz (70 g)
- 2 cloves garlic, minced, approx. 0.35 oz (10 g)
- 1 small red chili, finely chopped (or 1/2 tsp (2.5 ml) 0.053 oz (1.5 g) dried chili flakes)
- 2 tbsp (30 ml) chopped cilantro
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (1.5 g) ground coriander
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 cups (480 ml) neutral vegetable oil for deep frying
- Lime wedges and sliced cucumber, for serving

Show original ingredient measurements

- 4 oz (115 g) ngapi (fermented fish paste)
- 1 large egg, approx. 50 g
- 3/4 cup (90 g) rice flour
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup (120 ml) water, plus more as needed
- 1 small onion, finely chopped, approx. 70 g
- 2 cloves garlic, minced, approx. 10 g
- 1 small red chili, finely chopped (or 1/2 tsp 1.5 g dried chili flakes)
- 2 tbsp (30 ml) chopped cilantro
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (1.5 g) ground coriander
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 cups (480 ml) neutral vegetable oil for deep frying
- Lime wedges and sliced cucumber, for serving

Instructions

1. In a large bowl, combine the ngapi and egg; beat until smooth.
2. Add the rice flour, all-purpose flour, turmeric, coriander, and black pepper; stir to form a thick batter, adding up to 1/4 cup (60 ml) more water if too stiff.
3. Fold in the chopped onion, minced garlic, chili, and cilantro so the aromatics are evenly distributed.
4. Heat the oil in a deep skillet or wok to 350°F (175°C). Test by dropping a small bit of batter — it should sizzle and rise immediately.
5. Using a tablespoon, drop rounded spoonfuls of batter into the hot oil without overcrowding; flatten slightly with the spoon.
6. Fry the fritters 2–3 minutes per side, or until deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
7. Serve hot with lime wedges and sliced cucumber alongside steamed rice or as part of a Mon-style meal.