Kuala Lumpur – Caramelised Prawns at the Two Fatty Seafood Restaurant (宏生海鲜饭店)
One of my favourite TV cooking program of all time was “The Two Fat Ladies”, a BBC Two production from the mid- to late-90s starring the irrepressible duo, Clarissa Dickson Wright and the late Jennifer Paterson. The name of this restaurant caught my attention this evening – Two Fatty (sic) Seafood Restaurant in SS2, one of KL’s older middle-class suburbs.
The large signboard at the front of the restaurant showed the portraits of two heavy-set Chinese men in white chefs’ togs. A KL friend who lives in that area decided to introduce me to his grandson’s fave dining spot. What we tried this evening:
- a complimentary soup of the day was served first: chicken feet boiled with red dates & "lou wong kua" (translates literally from Cantonese as "old yellow melon") - a bit salty here.
- Fish-head curry, served bubbling in a claypot. A giant red snapper fish head, chopped up into pieces and pre-fried before being added to the curry, together with aubergines, long beans, cabbage, tomatoes and onions. The version served here was ultra-spicy! I especially enjoyed the fish-eyes – especially the gelatinous parts surrounding the eye-balls.
- Deep-fried Emperor pork ribs. Two Fatty’s rendition was dry-ish and I thought the ribs used were not meaty enough. But at only RM8 or USD2.60 a piece, it’s very reasonably priced.
- Caramelised prawns. This was utterly delicious: perfectly –flavored using soysauce-based marinade.
Worth checking out if you’re in the neighborhood.
Two Fatty Seafood Restaurant (宏生海鲜饭店)
95 Jalan SS2/6, Taman Bahagia
47300 Petaling Jaya
Tel: +603-7873 1391
re: Charles Yu
Yes, the prawn was indeed pretty good. We should have also ordered the Dongpo pork, which has been cited by the restaurant as another of its house specialties, but we didn't think we'd be able to find good renditions here in KL, as compared to, say, Hangzhou or Shanghai.
Oh, Hutong's lamb-ribs are in another class of its own altogether - as one of the best dishes a restaurant can come up with.
Well, I took a look (a strained look) at their website "menu" and I didn't see something that clearly would have meant these caramelized prawns you had, let alone a dish listing servings of single prawns. There was a dish described as "Shrimps (plural) with sweet and sour sauce" @ RM30 for a small size but it probably wasn't what you had? Hmm, I don't see Dongpo pork on the menu selections available on their website either.
No, it wasn't the sweet-sour shrimps. The soy-caramelised prawns were off-menu and specifically recommended by our waitress as their special for the day - turned out to be an absolutely marvellous rec! A dish I won't forget for a while :-)
I was told by my friend about the Dongpo pork, but didn't look out for it on the menu. Maybe another off-menu daily special, or could it have been described as the "Shanghai-style braised pork" as mentioned by this 'openrice' entry?
Eh, those two chaps don't seem that fat. http://www.twofattyseafood.com/
It does look like one gets just a single prawn in an order of the dish, from the way the plate is arranged and the clean white space around the prawn? 0_o Heh, I thought you didn't like shell-on prawns but I'm sure deliciousness trumps that.
p.s. Mentally, to me, SS2 is a pretty new place. :-)
Even fat chefs want to be fashionably "not-too-fat" these days in an ever-increasingly image-conscious world :-D
Yes, the shell-on prawn was a real pain - I just blanketed the whole prawn with steamed rice to absorb all the delicious, sticky marinade/sauce. Then, I pretty much chewed up the prawn, shell & all, to the wide-eyed amazement of my friend. No peeling with fingers nor dipping into finger-bowls at the table for me. I'm also not too proficient with chopsticks, and haven't figured out how to peel prawn-shells with them - it's practically impossible, right?
Anyway, but not surprisingly, my white business shirt *still* had curry & soysauce stains on it by the end of the meal. Now, how did *those* get there? :-(
Magic! It's was just "By Magic!!". :-)
I'm sure the chitin aided your digestion. :-D
Well, I do de-shell prawns with chopsticks-and-mouth-and-teeth-action as needed, though it requires a bit of practice... ;-) I have read of folks who pop a whole shelled prawn into their mouths and after a barely-perceptible mouth-motion brief period remove the shells from their mouth (with chopsticks) while they presumably have sent the meat of the prawn on its way to their tummies.