Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time I ordered pan fried shrimp fried rice from Xia Yuan Yuan stall, it cost RM22.90 per plate.
"Xia Yuan Yuan" roughly translates to “Shrimp Balls Round Round,” reflecting their specialisation in handmade shrimp balls and other homestyle Chinese comfort foods.
My Fried rice is made with fragrant long-grain rice, tossed with egg, chopped scallions. On the fried rice is a side of sunny-side-up egg with a golden yolk. Besides, my fried rice has pan-fried shrimp and fresh cucumber slices.
In Cantonese cuisine, this is a popular preparation where deveined, shelled prawns are lightly marinated, then tossed in a thin batter (often made of egg white, cornstarch, and sometimes flour or baking powder) and pan-fried until golden and tender. This technique is often referred to as: “煎虾球” (jiān xiā qiú) – literally “pan-fried shrimp balls” or “pan-fried shrimp nuggets.”
Cantonese chefs value wok hei (锅气), the smoky "breath of the wok." Even pan-fried shrimp done with batter are often tossed at high heat at the end to absorb a touch of wok hei — a technique not just for flavor, but also prestige in Cantonese kitchens.
