Monday, August 15, 2011

Hatyai 2011: Mini Chinese Crullers

One of my favourite snacks in Thailand - Mini Chinese Crullers.

A row of kneaded crullers dough


The dough has an elastic and stretchable nature.


Adding more flour while pulling it to a desired length.


Cut the long dough to shorter segments of equal size.


It's the skill that matters.


Topping each small segment with another


The dual-layer dough is ready to be stretched longer then deep-fried.


Expanding in size and turning into golden brown in a pool of hot boiling oil.


Draining excess oil from the fried crullers


Chinese crullers are best eaten when they are still hot and crispy!

2 comments:

  1. yau chau kwai? hahahaa... cute.. yes, they do look nicer than the ones here in Canning Garden!

    ReplyDelete
  2. Claire:

    Mini crullers are available in Canning Garden? Where's the stall?

    ReplyDelete

LinkWithin

Related Posts with Thumbnails