Burmese sev recipe
Sev readily available in supermarkets and Asian grocers, but it's also easy to make at home. To eat it Burmese style, serve with ketchup and sweet chilli sauce.
Ingredients
- 115 grams loosely packed 1 cup gram/chickpea flour
- ¾ teaspoon salt
- ¼ teaspoon ground turmeric
- 15 millilitres 1 tablespoon vegetable or peanut oil, plus enough for 1-2 inches in deep fry pan
- 75 millilitres ¼ cup + 1 tablespoon water
- Ketchup and/or sweet chilli sauce to serve optional
Instructions
- Heat a wok or saute pan with a depth of a couple inches of vegetable oil to medium heat.
- Mix the salt, flour, and turmeric together in a large heatproof bowl. Add the tablespoon of oil and mix until the texture is like crumbs. Add the water and make a smooth dough (when handling it with your hands it may seem super sticky, but oiling your hands will help).
- Unless you have a sev maker, you’ll need to improvise the shape. You can use a spritz cookie gadget, a very strong and sturdy icing tube (not a bag – pretty sure it will bust), or roll thin snakes of dough. The dough is very stiff, so you will need to put your back into any pressing. Whatever you do, try to make the sev as thin as possible.
- Deep fry for 5-10 minutes, flipping if necessary, until the sev is golden but not burnt. Remove to a few layer of kitchen roll to drain and cool. After about fifteen minutes, the sev will harden and be ready to eat. Otherwise, store in an airtight container.
- Strain and reserve the oil for deep frying something else.