Spring onion curls are in fact very easy to make. With a simple little trick, it transforms the most plain-looking dish into a fancy-looking one.
Since young, watching my mom making these spring onion curls has been one of the most amazing things. I always wondered how the spring onion strips curled up after a few minutes of water bath.
And now I have learnt the science behind it.
Turns up, spring onion has cells with thick cell walls on the outer side, while cells with very thin and pliable cell walls on the inner side. Once soaked in water, the thin-walled cells absorb the water and expand, while the thick-walled cells cannot (because of their thick cell walls). This introduces an asymmetry that results in the curl!
I have prepared a step-by-step video for you, enjoy cooking!
Ingredients
- spring onion
- a bowl of ice water
- Cut the spring onions into at least 2 inches length.
- Slice the spring onions lengthwise thinly.
- Place the spring onion strips into a bowl of ice water and let it sit for around 5 minutes.
- Stir in curry powder, soy bean paste and dark soy sauce. Mix well.
- Pour in 1/4 cup of clam juice (if using frozen clam), or plain water (if using fresh clam).
- Remove from water, shake off excess water and garnish on your dish.
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