Caramel-Coated Stuffed Jujubes
A classic Shandong dessert: pitted dates are stuffed with a crystal filling, deep-fried, then coated in spun sugar threads. Crispy on the outside and tender within, with a sweet, fragrant flavor.
Ingredients
Small jujubes
200 g
Lard (finely minced)
50 g
Sugar (for the crystal filling, plus extra for caramelizing)
25 g
Starch (dry, for coating the jujubes)
50 g
Peanut oil (for frying)
100 g
Instructions
1
Make the crystal filling
Finely mince the lard and mix with the sugar to form the crystal filling.
2
Prepare the jujubes
Soak the jujubes in boiling water, remove the pits, then fill the hollow centers with the crystal filling.
3
Coat with starch
Roll the stuffed jujubes in the dry starch so they are evenly coated with a thin layer.
4
Deep-fry the jujubes
Heat the peanut oil in a wok over medium heat to about 125°C (roughly 5th stage), add the jujubes and fry over low heat until golden, then remove.
5
Caramelize the sugar
Reserve a little oil in the wok, add the sugar and stir-fry until deep yellow and able to pull into fine threads. Add the jujubes, toss the wok to coat evenly, then serve immediately.
