Fried Durian | JoinMe - Food Review Malaysia

This is my first time to Port Dickson and glad to be introduced to this seafood restaurant for their delish spread of seafood The prawns served in dual-recipe are really good to go. One is prepared with salad dressing, while the another is in butter flavor and both prawns are fried. Guess some kind of balanced combo of both worlds? The one in salad dressing is much lighter I would say. It comes with grapes and also other fruits cubes (or rather spheres). The fruits are really juicy and sweet. When paired with the succulent prawns, they are whole lot superb! As for the heavier recipe, the buttery taste, it’s also equally awesome. Succulent and fresh prawn meat makes the difference. Luckily there are also some corns and kidney beans with some lettuce to help reduce the greasy level and thus, it goes easy on the tummy. Shark Fin Soup This is one dish that you would normally bump into whenever attending Chinese banquet. However, it isn’t the normal shark fin that we usually seen at the normal restaurant, where they would usually be in sinewy and gelatinous texture. This broth is much clearer and liquid-like where the seafood meat are hidden at the bottom, sort of like separated from the thick broth. It taste more like a steamed soup for me with mild saltiness and rich in seafood flavor. 5 Combinations One of the selection that intrigues me is the Stuffed Chicken Wings. From the exterior, one must have thought that it is just an ordinary fried chicken wing, but in reality, it isn’t but a wrappo of treasure inside. There are some prawn meat inside it together with the chicken meat. No wonder it looks bulky from the outside and I wonder why, haha. I guess they must have debone the wings earlier on before minced prawn meat are stuffed into it. It supposed to be juicy and sweet but to our dismay, it’s bit bland without much taste of the prawns. Lucky thing is the chicken meat is still tender When come to dessert part, this durian roll is fantastic! It is wrapped in a light and crispy rice flour-like skin and then deep fried. The durian paste intact is still creamily gooey, and still full of aromatic durian taste! Though it could be quite sinful, still I would love to have double shot of them! Haha.. As for the pinkish layered kueh, it’s soft with some dashes of coconut flakes, and it seems nothing extraordinary for me. But I really enjoyed the durian pastry. Slurps!



Restaurant at:Restoran Kim's Seafood Palace @ Port Dickson



by WendyLee