Candied Hami Melon
Golden caramelized melon made by deep-frying melon pieces coated in sugar syrup until they form delicate spun-sugar threads.
Ingredients
Hami melon (washed, peeled and deseeded, cut into 1-inch long, 1/4-inch wide sticks)
1500 g
Green and red candied shreds
15 g
Toasted sesame seeds
10 g
White sugar
125 g
Dry starch
100 g
Sesame oil
5 g
Water
20 g
Pork lard (frying oil)
50 g
Instructions
1
Preparation
Wash the Hami melon, peel it, and remove the seeds. Cut the flesh into 1-inch long, 1/4-inch wide sticks, rinse them, and toss with dry starch until evenly coated. Spread a thin layer of sesame oil over a serving plate and set aside.
2
Frying
Heat oil in a wok to about 80% hot. Add the coated melon sticks and fry until golden yellow. Remove and drain briefly.
3
Caramel coating
In a clean wok, add a little oil, the water, and the white sugar. Stir-fry over medium heat until the syrup turns a pale yellow and reaches the thread stage (it can pull fine threads when tested). Add the fried melon sticks, slide the wok off the heat, and gently toss while sprinkling in the green and red candied shreds and toasted sesame seeds until the pieces are evenly coated with the syrup. Transfer immediately to the sesame oil-coated plate and serve at once.
