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Mont ngapi (မုန့်ငါးပိ): recipe illustration
Appetizers & nibbles

Mont ngapi (မုန့်ငါးပိ)

A savoury rice flour pancake flavoured with fermented shrimp paste, onion and oil. Crispy on the outside and soft inside, it's eaten as a snack or as a side dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. In a mixing bowl, combine the rice flour with the lukewarm water to get a smooth, pourable batter.
  2. Add the shrimp paste, onion, garlic, chilli, salt and pepper, then mix well.
  3. Heat 2 tablespoons of oil in a frying pan over medium heat.
  4. Pour a ladleful of batter into the pan and spread it into a pancake about 1 cm thick.
  5. Cook for 4 to 5 minutes on each side, until golden and firm.
  6. Repeat with the rest of the batter, adding a little oil if needed, then serve hot, sprinkled with coriander.

Variations and tips

Prawn version. Add a few peeled and chopped prawns to the batter for extra flavour.

Using what you can find. Replace the fermented shrimp paste with a spoonful of anchovy paste from a tube.

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Original Ecomely recipe.