Pazun Ngabuang Kyaw – Burmese Shrimp Balls / Burmesiske Rekeboller

A Burmese speciality found in “Asia – En Kulinarisk Reise”
(Asia – A Culinary Voyage) published by Grøndahl Dreyer in 1987

pazun ngabuang kyaw - burmesiske rekeboller_post

These small balls are usually eaten as a side dish to mohinga, but are also served as a snack or as side dish with other dishes. They can also be made with fish.

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