Description
A national sweet stacked high in every Chinese supermarket snack aisle. Short noodle strands made of flour and egg are deep-fried, then bound together into blocks with maltose syrup. While it looks like Rice Krispies treats, it is NOT hard or crunchy; it possesses a unique 'fluffy, sticky, cake-like' texture.
Restaurants serving Sha Qi Ma (Sachima / Caramelized Egg Fritter)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Eggs
- Maltose syrup
- Sugar
- Frying oil
- (Raisins/Sesame optional)
Instructions
- [Authentic Recipe & Differences]
- (Dough) Knead flour using 'NO water, ONLY eggs' to create a highly rich dough. Add a touch of baking powder for lift.
- Roll the dough thin and cut into short, noodle-like strips.
- (Frying) Drop the noodles into 180°C oil. Powered by the eggs, they puff up instantly into 'fluffy, hollow, short fried noodles'.
- (Syrup Coating) In a pot, boil maltose, sugar, and water into a thick, stringy syrup (Tang Jiang).
- Dump the fluffy fried noodles, raisins, sesame, and walnuts into the syrup. Toss rapidly to coat everything evenly.
- Pour into a square mold. Press down 'gently' to bind them without crushing the delicate air bubbles in the noodles.
- Cool until the syrup sets, then slice into blocks.
Learn more Spice, substitutes, tips
Key spices
Rich roasted egg aroma、Maltose depth
Substitutes at Japanese supermarkets
(Japanese Kaminari-Okoshi - but texture is totally different)
Pairing
Strong Oolong Tea / Coffee
Trivia
[Trivia] Said to have originated during the Qing Dynasty as a preserved military ration for Manchu horsemen. Today, it is individually wrapped and sold across China, serving as the ultimate energy-boosting snack when hungry.
Eating tips & etiquette
[Unique Eating] Unwrap and bite directly. If you expect a hard Rice Krispie crunch, your brain will be shocked. Your teeth sink effortlessly into a 'fluffy, soft, slightly sticky' texture. The richness of the egg and sweet maltose floods your mouth.
Allergen
Wheat, Eggs