he Burmese have an obsession with deep-frying foods in oil -- in Myanmar, it’s practically impossible to avoid fried foods.
The majority of snacks found on the street or in tea shops -- samosas, spring rolls, savory fritters, sweets, breads -- are deep-fried, and many noodle dishes are topped with akyaw, deep-fried crispy garnishes.
One deep-fried dish particularly worth seeking out is buthi kyaw, battered and deep-fried chunks of gourd.
When served hot, the thin, crisp batter conceals a soft, slightly watery interior of tender gourd, and the fritters are typically served with a sour/sweet dip made from tamarind that can be made savory with the addition of bean powder.