Twice-Fried Pork And Shrimp Dim Sum Three Ways Recipe (video)
This was a total experiment for us! This is based on some dim sum we had recently in addition to a couple of different recipes we had come across. We sort of smashed it all together, and came up with this really excellent twice-fried dim sum. The centre of all three different formats here is the pork and shrimp farce that we start with and add to each of the ingredients. Then we fry them once in shallow oil at a low temp to make sure the farce is cooked through, followed by a quick deep fry at a much higher temp to get the outside golden and crispy.
We were amazed at the difference in the texture and flavour of the three different dishes. The lotus root caramelized nicely during the deep fry and got a great crispy starchy texture and really highlighted the pork and shrimp farce. The eggplant was probably the biggest surprise. The end result was so sweet it tasted like we had added sugar to it. The eggplant was crispy on the edges and very creamy in the middle, and accompanied the farce perfectly. The tofu also ended up nice and crispy on the outside (even if much of the batter came off), and the inside was fluffy like a cloud.
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