Fried Kow Choy 九菜 (Chinese Garlic Chives) with Shrimp

This is one of the afternoon snacks my mother made for us when we where young. It is also one of our favorites. You can replace the dried shrimp with shrimp or chicken bouillon. I bought the shrimp bouillon in a Mexican supermarket, the dried shrimps can be found there too. I bought mine in an Asian market. As for Chinese Garlic Chives most Asian supermarkets have it. I cannot cook this as often as I would like, as it will stink up the whole house, besides that it is not a health food.

2 cups all purpose flour
2/4 tsp baking power
2 tbsp dried shrimp, chopped
1/2 Ib Chinese Garlic Chives
1 small red onion, chopped
2 tsp salt, omit if using shrimp or chicken bouillon
1 cube shrimp or chicken bouillon, add more salt if not using this 

3/4 cups water

Oil for deep frying

Wash the Chinese Garlic Chives carefully, especially towards the white part of the leaves, to remove dirt. Cut into 1/2" length and set aside.

If you are using chicken or shrimp bouillon either melt it with warm water or use a knife to chop it into small pieces. I used a chef knife to chop.

In a big mixing bowl, mix together all the ingredients except water and oil: all purpose flour, baking powder, shrimp or chicken bouillon/salt and mix well. Then add water and stir until just combined. Do not over stir or the dough will become hard. Let rest for 15 minutes.

Heat oil to 375°F, scoop the batter one table spoon at a time into the hot oil and fry until golden brown. Serve warm.