CHINESE COOKING: Obviously, the only way one can deep-fry milk is to set it into a firm jelly first, then coat it with a batter. The heat from the deep-frying should be just right to melt the jelly into a soft mush, but not enough to liquify it. This is a bit of a tricky recipe to perfect, but you will get it with practise.

DEEP-FRIED MILK 炸鮮奶:

 

 

 

1/3 cup cornstarch                                                      

12 oz. milk

2 egg whites, beaten                                                    

1 tbsp oil

pinch of salt +  ½ tsp. sugar

cooking oil for deep-frying

 batter:

    ¾ cup all purpose flour                               

    ¼ cup corn starch

    1 tsp. baking powder                                              

    pinch of salt

    1 tbsp. oil                                                    

    ½ cup--more or less--ice water

 

 

 

 

In a small saucepan, mix cornstarch with milk, oil, salt and sugar, stirring and mixing constantly, by using a wire whisk, until well mixed and smooth. Transfer saucepan to stove top and cook, over medium heat, stirring constantly, until it is very thick.

 

Remove from heat, add beaten egg whites gradually, folding in well to form a smooth mixture. Pour mixture into a greased square tin. Cool and refrigerate for 1-2 hours or until mixture solidifies.

 

Mix batter ingredients together, adding enough ice water to make into a fairly thick batter of smooth consistency. Let it stand for 30 minutes. Beat it a few times with a fork before using.

 

Un-mould milk mixture and cut it into large cubes. In wok or non-stick saucepan, heat enough oil for deep-frying until very hot. Coat milk cubes in batter, shaking off excess and lower them carefully into hot oil. Deep-fry over medium-high heat until batter is golden brown. Drain on paper towels and serve right away as a savoury dishes, or serve it with sugar as a dessert.