Every once in a while I go into renewed mourning for the now-closed Grand Chau Chow Seafood. Today is one of those days. I am longing for their excellent dry fried soft shell crab (or shrimp).
I loved that the thinly battered exterior was never greasy, that the soft shell crab (and shrimp) always had just the right toothsomeness (a balance between crisp exterior and tender interior) without ever being dried out, and that the dishes were topped with a lovely salty mixture of minced jalapeno and cilantro.
Can anyone point me toward an equally good rendition?
(Also, as a side question to those who remember the dish and have some knowledge of Chinese cookery: any idea what that very light batter might have been constructed from? Just a cornstarch dip, or maybe rice flour?)
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