Fried Milk I
Unless you are Cantonese, Chinese, you may have never heard of this. I never have until today. This comes from a good friend in Sichuan, China. This is a modernized recipe to include the breadcrumbs, the traditional way is fried without the breadcrumbs. On my to cook and taste list.
Ingredients
- 1 cup coconut milk
- 1/4 cup milk
- 3 tablespoons corn starch
- 3 tablespoons sugar
- 1/4 cup corn starch
- 2 eggs
- 1 cup breadcrumbs
- cooking oil, low smoke point, for deep frying
- flat wire strainer, for deep frying
Instructions
- Get out a square baking dish (8x8 or 9x9) and set that aside. In a saucepan not on heat, add the milk, coconut milk, sugar, and 3 tablespoons of corn starch. Whisk to mix together with no lumps. Now place the saucepan on the lowest heat setting you have, and stir, stirring in one direction only, until thickened. If you have to, hold the saucepan above the heat and keep stirring, do not let the mixture boil, you will know when it has thickened. This takes about 15 to 20 minutes.
- When thickened well, pour into the baking dish. Place the dish in the fridge to cool and harden, this takes 40-60 minutes.
- When the milk has hardened, transfer to a sheet of parchment paper. Cut the square in half, and each half into strips. There, now you have solidified milk sticks, wasn't that easy?
- Set out 3 shallow bowls, first bowl add the 1/4 cup corn starch, next bowl the eggs (and whisk them), then the last bowl the breadcrumbs.
- Add about 1 1/2 inches of oil to a large high walled pan. Heat the oil to 150°-160° C (300°-320° F). While the oil is heating, coat each milk stick in this order, corn starch, then egg, then breadcrumbs.
- To fry these, place 4-5 sticks on a flat wire strainer, then place the strainer in the oil, deep fry until golden brown and crispy, then lift out the strainer and dump the sticks onto paper towels to drain. Repeat until all the sticks are fried and drained.
- Serve hot, enjoy.
Notes
Low cost per serving.