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Deep-Fried Ice Cream

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By Dan Hong

Published 2014

  • About
Growing up in suburban Australia during the 1980s and early 1990s meant one thing: bastardised Chinese food.
It was awesome. Deep-fried ice cream is right up there with beef and black bean sauce, sweet and sour pork and sang choi bao. These dishes give me a real sense of nostalgia. As a kid, I wondered how a dessert could be as magic as deep-fried ice cream. I mean, ice cream. Deep-fried! We created our version of this dish for Mr Wong by giving it three textures. The ice cream is wrapped in sponge and then given a crunchy crust. The butterscotch sauce too, is our own take. The saltiness cuts the sweetness and gives it a flavour contrast. Deep-fried ice cream is one of those dishes nearly everyone has some kind of recollection of, so we felt we had a duty to respond to that (and not let the memory down).

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