Busy, busy… I have been ‘sort of’ really busy with packing, since we have to move house. But saying ‘busy with packing’ is not really exact, rather, ‘busy with digging and tidying up memories’. There are so many things over the years have been kept at the bottom of the drawers, cards, letters, pictures, small things, even clothes… You name it. Something has been left there forgotten to bin, something has been kept there for the memories. And now, everything has been ‘dug’ out, and laid in front of me, as if the past is being played in front of me. I know lots of things have to be trashed in the end, but just couldn’t help to look at them… and years of memories.
Looking at these things, I could not helping laughing at myself. Many of them are really worth nothing in bank notes, but I kept them like a treasure. I don’t normally touch them, but it feels so right knowing that I have lots of such ‘treasures’ there. That is the thing, I never understood why diamonds are so pricy, to me, they are just stones, call me ‘tasteless’, but I can never see their ‘shining’ beauty, rather, a stone given by an important person could worth the world. Ok, diamonds are rare, but how rare can they be compared to keepsakes from love or true friendship.
So I think I am rich, these many small keepsakes present different stages and events in my life, and memories with friends.
Since I am so ‘busy’, I make simple recipes, althoug this particular dish does not look so simple.
The recipe I am sharing in this post is another oil fried dish — soft fried shrimps… sorry. I know it is not so healthy, but they are really irresistible.
Soft fried dishes
The main difference between this recipe and others is the ‘soft fried’, which, according to some recipe books, is a feature of Chinese Islamic cuisine, however, you can see it in different regional cuisines as well, the way of making it may vary a little. I first learnt this from my uncle, he always makes ‘soft fired beef tenderloin’, one of my favorite dishes by him.
‘Soft fried’ is the directly translation, it is really just because of ‘coating’, which makes a kind of ‘inflated’ and ‘bubbled’ layer. It tastes crispy at the surface layer, but soft inside. It is normally served after frying as it is, or you can dip it with the mix of salt and white pepper.
The ‘coating’ is slight different to the others. There are a few different ways of making it, for example, you can put a little bit baking powder in, or you can just simply using egg white, well whisked though. The ‘coating’ is supposed to be a bit thicker than normal one, but after frying, it does not taste very oily, rather a bit ‘dry’ — I guess that is how to judge if you have done a good job or not. :)
‘Soft frying’ can be made with many different things, shrimps and tenderloin are the most popular ones, the others like, mushroom, oyster, fish etc. are all very common.
The recipe: Chinese soft fried shrimps
Here you go. (You know I just realize it is very easy to say put what inside, which sounds very similar to the other ‘coatings’, but when making it… I failed couple of time. I guess this is what they say ‘practice makes it perfect.)
egg, ginger juice, plain flour, salt
1) Mix the shrimps with 1 teaspoon of ginger juice, a little pinch of salt for 10 mins.
In a heated wok, add in plenty of oil for frying. When oil is about 60% hot, put coated shrimps in the oil, one by one. When the colour of shrimps turns golden, remove them from the oil. —
It is very simple. It is nutritious, easy to digest. Oh, in Chinese, it says that shrimps (and prawns) are not good to be eaten together with fruits, like grapes, haw, tomato… They can lower down the nutrition intake from the shrimps.
It is a good ‘beer’ dish, of course, with other staple food are also not bad combination.
- ginger juice
- plain flour
- Mix the shrimps with 1 teaspoon of ginger juice, a pinch of salt for 10 mins.
- Whisk 2 egg whites, add in 2 tablespoons of plain flour, mix them together into a paste.
- Make the shrimps coated with flour mix.
- In a heated wok, add in plenty of oil.
- When oil is getting hot, put coated shrimps in the oil, one by one.
- When the colour of shrimps turns golden, remove them from the oil.