Zha Xian Nai (Deep Fried Milk)
Zha Xian Nai (Deep Fried Milk)
Ingredients
For the Coating and Frying
- as needed cornflour, for dusting
- 1 egg, beaten
- as needed panko breadcrumbs
- as needed vegetable oil, for deep frying
For Serving
- as needed sweetened condensed milk
Instructions
- 1
In a medium pot, whisk together the 500 grams of milk, 60 grams of cornstarch, and 50 grams of granulated sugar until no lumps remain and the mixture is smooth.
⏱️ 2 min
- 2
Place the pot over medium-high heat and cook, stirring constantly with a whisk or spatula, for approximately 5 minutes, or until the mixture thickens significantly to a custard-like consistency.
⏱️ 5 min
- 3
Immediately transfer the hot milk custard into a shallow container (e.g., a baking dish or a plastic food container). Spread it evenly to about 1 to 1 1/2 cm thickness.
⏱️ 2 min
- 4
Allow the custard to cool at room temperature for about 15-20 minutes. Once slightly cooled, cover the container tightly with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming.
⏱️ 20 min
- 5
Refrigerate the covered custard for at least 3 hours, or until it is completely firm and set.
⏱️ 180 min
- 6
Once chilled and firm, carefully invert the custard onto a clean cutting board. Cut the solidified custard into desired block shapes, approximately 2x4 cm or 3x3 cm.
⏱️ 5 min
- 7
Prepare three shallow dishes: one with cornflour, one with the beaten egg, and one with panko breadcrumbs. Set up an assembly line for coating.
⏱️ 2 min
- 8
Take each custard block and first dredge it lightly in cornflour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, roll it thoroughly in panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min
- 9
Heat enough vegetable oil in a deep pot or deep fryer to 180°C (350°F). Fry the coated milk blocks in batches, being careful not to overcrowd the pot, until they are golden brown and crispy, about 2-3 minutes per batch.
⏱️ 8 min•🌡️ 180
- 10
Remove the fried milk blocks with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 11
Serve the Zha Xian Nai immediately while hot, with a side of sweetened condensed milk for dipping.
⏱️ 1 min
Kitchen Tools
Zha Xian Nai (Deep Fried Milk)
For the Coating and Frying
- as needed cornflour, for dusting
- 1 egg, beaten
- as needed panko breadcrumbs
- as needed vegetable oil, for deep frying
For Serving
- as needed sweetened condensed milk
Instructions
- 1
In a medium pot, whisk together the 500 grams of milk, 60 grams of cornstarch, and 50 grams of granulated sugar until no lumps remain and the mixture is smooth.
⏱️ 2 min - 2
Place the pot over medium-high heat and cook, stirring constantly with a whisk or spatula, for approximately 5 minutes, or until the mixture thickens significantly to a custard-like consistency.
⏱️ 5 min - 3
Immediately transfer the hot milk custard into a shallow container (e.g., a baking dish or a plastic food container). Spread it evenly to about 1 to 1 1/2 cm thickness.
⏱️ 2 min - 4
Allow the custard to cool at room temperature for about 15-20 minutes. Once slightly cooled, cover the container tightly with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming.
⏱️ 20 min - 5
Refrigerate the covered custard for at least 3 hours, or until it is completely firm and set.
⏱️ 180 min - 6
Once chilled and firm, carefully invert the custard onto a clean cutting board. Cut the solidified custard into desired block shapes, approximately 2x4 cm or 3x3 cm.
⏱️ 5 min - 7
Prepare three shallow dishes: one with cornflour, one with the beaten egg, and one with panko breadcrumbs. Set up an assembly line for coating.
⏱️ 2 min - 8
Take each custard block and first dredge it lightly in cornflour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, roll it thoroughly in panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min - 9
Heat enough vegetable oil in a deep pot or deep fryer to 180°C (350°F). Fry the coated milk blocks in batches, being careful not to overcrowd the pot, until they are golden brown and crispy, about 2-3 minutes per batch.
⏱️ 8 min•🌡️ 180 - 10
Remove the fried milk blocks with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 11
Serve the Zha Xian Nai immediately while hot, with a side of sweetened condensed milk for dipping.
⏱️ 1 min