Caramelized Mandarin Oranges
Seedless honey tangerines are coated in egg batter, deep-fried, then finished with pulled sugar work. They have a bright golden color, with a crispy exterior and tender interior.
Ingredients
Seedless mandarin oranges (peeled, separated into segments, coated with flour)
300 g
Green and red candied citrus peel strips
a pinch
Egg whites (beaten into meringue)
3
Flour (for coating the orange segments and mixing into the batter)
75 g
Granulated sugar
150 g
Dried starch
a pinch
Rendered lard (for frying)
750 g
Instructions
1
Prepare the orange segments
Wash the mandarins, peel them and break them into individual segments, then coat each segment with a thin layer of flour.
2
Make the meringue batter
Whisk the egg whites in a bowl until stiff peaks form, then add the starch and mix gently until evenly combined.
3
Deep-fry the segments
Heat the lard in a wok over medium heat until it reaches about 150°C (300°F). Dip each floured orange segment in the meringue batter and lower it into the hot oil. Fry until a crisp shell forms, then remove with a slotted spoon and drain off excess oil.
4
Make the caramel toffee
Clean the wok and return it to the heat. Add the water and sugar and cook until the syrup turns a golden amber color and forms fine threads when lifted. Add the fried orange segments and toss quickly to coat them evenly with the syrup. Sprinkle in the green and red candied peel strips, then transfer to a serving plate and serve immediately.
