Today I visited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered Pan-fried shrimp fried rice from the Xia Yuan Yuan stall, which cost RM22.90 per plate.
The plate consists of fragrant fried rice stir-fried with soy sauce, egg, and spring onions, accompanied by a sunny-side-up egg, fresh cucumber slices, and a handmade pan-fried shrimp patty. The shrimp patty is made from minced shrimp shaped into a flat cake, seared until golden on the outside while retaining a bouncy, juicy texture inside. A light soup on the side completes the meal, balancing the rich flavors of the fried rice and shrimp.
Shrimp cakes or patties are popular in many Chinese coastal regions, especially in Fujian, Chaozhou, and Hong Kong cuisine. They symbolise freshness and luxury since shrimp was once considered a premium seafood ingredient. Pan-frying shrimp paste into patties is a practical way to create a dish that is flavorful, tender, and easy to serve with rice.
By pairing a traditional shrimp patty with fried rice, Xia Yuan Yuan is offering a balance between homestyle comfort food and restaurant-style refinement. It reflects how contemporary eateries adapt old flavours into convenient, visually appealing meals.
