Arook Thayin (Chicken Croquettes Burmese Style) Recipe

1. 1

   Chop the scallions, chilies (half a chili is sufficient for me), and coriander in the food processor.

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   Then add in the chicken, flour, Large eggs, ginger, and salt, and process till the chicken is finely minced and all the ingredients are well blended.

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   (I have overprocessed the chicken to a paste by mistake, and the result was also delightful).

4. 4

   Chill, covered, for 1-2 hrs.

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   Deep-fry by the heaping Tbsp.

6. 6

   (dip the spoon in oil so which the mix does not stick) in medium-warm oil, turning over once, till browned all over.

7. 7

   Drain on paper towels.

8. 8

   Serve warm or possibly cool.

9. 9

   The recipe makes about fourteen 2 1/2-inch (6-cm) fritters and up to thirty-six tiny ones.

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    VARIATION:An Indian Baghdadi arook thayin is made with a healthy pinch of turmeric.

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    SERGIO'S NOTES:Jews from Calcutta, Cochin, Persia, and Iraq began to settle in Burma, in Southeast Asia, in the mid-nineteenth century.

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    It was Jews of Baghdadi origin who organized the congregation, and it is their style of cooking which influenced the Jewish style which developed locally.

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    During the Japanese occupation, almost all the community fled, many of them to India.

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    This recipe was given to someone I know by Mrs. Philomene Jacobs of the Baghdadi community in India.

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    These delectable fritters - soft and creamy, gingery and peppery - make splendid finger food.

* Per serving · 4 servings · Values may vary.