Caramelized Tangerines
Orange segments are coated in egg batter, deep-fried, then evenly coated in sugar syrup, and sprinkled with sesame seeds and sugared osmanthus.
Ingredients
Seedless tangerines (peeled, separated into segments, membranes removed)
3
Eggs (for batter)
2
Sweet osmanthus jam
2g
Sesame seeds (toasted)
6g
Granulated sugar
as needed
Water starch slurry
as needed
Flour
as needed
Sesame oil (for greasing the plate)
as needed
Rendered pork fat
as needed
Instructions
1
Step 1
Peel the tangerines, separate them into segments, remove the membranes, and coat each segment with flour. Toast the sesame seeds. Crack the eggs into a bowl, add the flour, water starch slurry, and water, and whisk into a smooth batter.
2
Step 2
Heat a wok over high heat, add the rendered pork fat, and heat until it reaches about 180°C (medium-hot). Dip each tangerine segment in the batter and slide them into the oil one by one, frying until they form a crisp shell. Remove and drain the excess oil.
3
Step 3
In a separate wok, heat and add the sugar. Over medium heat, melt the sugar until it becomes a thick syrup. Lift the fried tangerine segments from the hot oil and transfer them into the sugar syrup wok. Quickly toss so the syrup coats the segments evenly, then transfer to a plate greased with sesame oil. Sprinkle with the toasted sesame seeds and sweet osmanthus jam. Serve with a side of cool boiled water.
