Chef Man Don Cao · Hon’s Wun-Tun House
DAIRY PRODUCTS rarely make their way to Chinese dinner tables, except for a dish called “milk fritters.” The original fritters were made from the milk of buffalo cows raised in Daliang, a county in Guangdong Province, but their popularity has spread far and wide. Use your own locally produced milk to make these battered and deep-fried crispy fritters. Allow at least 2 hours to refrigerate the batter before you make them.
Crispy Milk Fritters
½ cup homogenized milk
2 Tbsp cornstarch
2 Tbsp white sugar
4 cups canola oil, for deep-frying
3 Tbsp all-purpose flour
2 tsp baking powder
1 Tbsp vegetable oil
CRISPY MILK FRITTERS Have ready a 6-inch square glass or ceramic container with a lid. Pour milk, cornstarch, sugar and ½ cup cold water into a medium saucepan, stir and bring to a boil on medium heat. Remove from the heat, transfer to the container and allow to rest for 15 minutes. Cover and refrigerate for at least 2 hours, or until the mixture sets like gelatin. (If a toothpick inserted in the mixture comes out clean, the milk gelatin is ready for deep-frying.)
In a wok or a deep fryer, heat canola oil to 350°F.
In a medium bowl, whisk together flour, baking powder, vegetable oil and 6 Tbsp water until well combined.
Line a wire rack with paper towels. Using a sharp knife, cut milk gelatin into 1- × 2-inch pieces. (You should have 18 pieces.) Dip each piece into the batter, then deep-fry for about 1 minute, or until golden brown. Using a slotted spoon, transfer fritters to the rack to drain. Set aside.
Sautéed Scallops and Chicken
2 Tbsp vegetable oil
1 tsp chopped garlic
10 oz broccoli florets
5 oz chicken breast, sliced
3 scallops, halved horizontally
½ green bell pepper, sliced
½ red bell pepper, sliced
½ tsp fish sauce
½ tsp chili bean paste
½ tsp white sugar
½ tsp oyster sauce
1 Tbsp cornstarch
SAUTÉED SCALLOPS AND CHICKEN Heat a wok on high. Add 1 Tbsp of the vegetable oil and ½ tsp of the garlic. Stir in broccoli and sauté for 15 seconds. Add 2 Tbsp water, cover and cook for 45 seconds. Transfer to a 10-inch round dish and set aside.
Add the remaining 1 Tbsp vegetable oil and ½ tsp garlic to the wok and bring to a sizzle. Add chicken and scallops and sauté for 90 seconds. Stir in green and red bell peppers and mix well. Add fish sauce, chili bean paste, sugar and oyster sauce, stir for 10 seconds, then cover and cook for 1 minute. Remove the cover.
In a small bowl, mix cornstarch with 2 Tbsp water until well combined. Slowly pour this mixture into the wok and sauté for 15 seconds. Turn off the heat and spoon the chili-prawn mixture over the broccoli. Scatter milk fritters around the edge and serve immediately.