How to Cook Deep Fried Milk
Serves: 8
Preparation time: 10 mins + 2 hrs 30 mins (inactive)
Cooking time: 30 mins
Ingredients needed to make Deep Fried Milk:
- 4 oz crabmeat, cooked
- 2 cups milk
- 4 oz solid, creamed coconut
- 5 tsp cornstarch
- 1 ¼ tsp salt
- ½ tsp freshly ground black pepper
- Corn oil, for deep frying
For the batter:
- 5 oz all purpose flour
- 1 ½ tsp baking powder
- 5 tbsp cornstarch
- 2 tbsp corn oil
- 1 cup water
Cooking instructions for Deep Fried Milk:
- Grate the coconut into a saucepan and throw in the crabmeat, along with a dash of salt and white pepper.
- Dissolve the cornstarch in small amount of milk to form a smooth paste and pour it over the above mixture.
- Pour rest of the milk gradually, in a steady stream, while stirring constantly, until all of it is incorporated into the mixture.
- Cook the mixture until it thickens considerably and pour it into a shallow, 8’’ square container.
- Leave it in the fridge for a couple of hours to set or even overnight after wrapping up the bowl with a cling film.
- To make the batter, stir the cornstarch as well as baking powder into the flour and sift the mixture into a large bowl.
- Pour water into the dry mixture gradually in a continuous stream and stir them together into a uniform, runny batter without any lumps.
- Set aside, covered, for about half an hour at room temperature.
- Drizzle the oil into the batter and whisk it into the mixture until well combined.
- Run a pre-greased knife along the sides of the milk mixture to loosen it up and slice it into 32 pieces, shaped like a diamond.
- Pour oil in a deep-bottomed wok until it is half-filled and heat it to 375 degrees F.
- Working in batches, plop the milk pieces into the batter with the help of tongs and transfer them into the hot oil.
- Deep-fry them, few at a time, for about 3 minutes or until they turn just golden.
- Drain them out using a perforated strainer and transfer them to a plate lined with paper towels to soak away excess grease.
- Trim off the excess fried batter in the milk pieces and return them to the hot oil, to deep-fry for another minute or a crunchier outcome.
- Absorb any extra oil with paper towels and serve right away.
Image credit: Wikimedia Commons
