Fried Yellow Split Peas
Crunchy Pulse Garnish
⏱️ 4 hours 30 minutes 5 minutes prep · 5 minutes cook
🍽️ 6 Serves
120 Calories
5g Protein
16g Carbs
4g Fat
Why This Recipe Works
These crunchy peas are a vital texture element in Burmese salads. A long soak is the secret to ensuring they are crispy rather than rock-hard.
Instructions
1
Cover the split peas with water and soak them for at least 4 hours, or ideally overnight, to soften the centers.
2
Drain the peas thoroughly through a strainer and shake off as much moisture as possible to prevent oil splattering.
3
Heat the oil in a small saucepan over medium-high heat. Add the peas and wait for the oil to bubble rapidly, then lower the heat slightly.
4
Fry for about 5 minutes, stirring often, until the peas are crisp and have turned a shade darker. Drain well on paper towels and season with salt while still warm.
Storage: Best served immediately. Leftovers will lose crispness.
Frequently Asked Questions
Can I freeze this recipe?
Best served immediately. Leftovers will lose crispness.
