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Fried Fresh Milk
|Fried Fresh Milk|
1 cup oil, he uses peanut oil, we used corn oil
6 large shrimp, shelled and veins removed
1/2 Tablespoon olive seeds (lam yarn) or pine nuts
1/4 cup very thin rice noodles (mai fun)
1 scallion, slivered
3 Tablespoons crab meat
1 Tablespoon oil
2/3 cup fresh whole milk
1/2 cup egg whites (about 8)
2 teaspoons salt
1/2 teaspoon sugar
2 teaspoons cornstarch
crab roe, from one crab or one tablespoon of roe
1 spring cilantro
1. Heat the cup of oil. Immerse shrimp in it for half minute, drain, and set aside. Fry olive seeds for half minute, and set them aside. Set aside one tablespoon of the oil. Then reheat the rest and fry the rice noodles until puffed and expanded. This takes but seconds. If not enough oil to totally immerse them, either turn the entre batch virtually as soon as they start to expand; or add more oil before starting to cook them. Remove, drain on paper towels, and put on a platter. Very lightly crush the mixture to about one inch thick.
2. Heat wok and add reserved tablespoon of oil and stir-fry scallion pieces and the crabmeat for one minute, or until almost, but not completely cooked. Remove and set aside.
3. Mix milk and egg whites, salt, sugar, and cornstarch.
4. Heat the wok, add the tablespoon of oil and add the milk mixture. Reduce the heat and gently mix until the mixture just barely thickens, about half minute. Then remove from heat and add shrimp and the roe, also the scallions. Pour on the rice noodles and serve immediately.