Soy chunks are called “Soya Meat” in Sri Lanka. These soy chunks come in different sizes and color. Some are darker and others are lighter in color. Size also varies form small bead size to big as a marble size. For the frying, the bigger soy chunks should be used. I used the biggest one available in Sri Lankan stores. The soy chunks should be soaked in hot water for about 10 minutes. If its longer than that, when fried they will be soft and chewy. But if its not soaked or soaked only for a few minutes, they will be quite crispy and hard.
Soy chunks are high in protein and can be used in many dishes. The most common dish cooked in Sri Lanka is the soy meat curry. They can also be mixed in pulavs.
- 1 cup dried soy chunks (use the big ones)
- Hot water to soak soy chunks
- ¼ teaspoon salt
- ¼ teaspoon Sri Lankan chili powder
- 3 – 4 tablespoons sesame seed oil (Indian/Sri Lankan one)
- Soak soy chunks in hot water for about 10 – 15 minutes
- After soaking squeeze water completely
- Add chili powder, salt and mix well and leave for about 5 – 6 minutes
- Heat oil in a skillet/kadai and shallow fry until soy chunks are golden and crisply