Crystal Balls
Wrap red bean paste in pork caul fat to form balls, coat in egg-white batter, and deep-fry until they float like crystals. Sprinkle with sugar to finish; the exterior is white and lustrous, resembling silver balls.
Ingredients
pork caul fat
250g
osmanthus flowers
50g
red bean paste
250g
white sugar
50g
rock sugar, crushed
100g
dry starch
40g
egg white
2
cooked pork lard
500g (50g used)
Instructions
1
Prepare the egg white batter
Place the egg whites in a bowl, add dry starch (~25g) and mix until smooth to form an egg white batter. Crush the rock sugar into fine pieces.
2
Make the filling
Put the red bean paste in a bowl, add the osmanthus flowers and crushed rock sugar, and mix well to make the filling.
3
Wrap and shape
Lay the pork caul fat flat on a cutting board, sprinkle with starch (~15g), and spread evenly. Place the red bean filling on one-third of the caul fat, roll up into a cylinder, cut into 1.5-inch segments, and roll each segment into a round ball.
4
Deep-fry
Heat the cooked pork lard in a wok over medium heat. When the oil reaches about 120°C (250°F), dip each wrapped ball evenly into the egg white batter and carefully lower into the oil. Fry until the balls float to the surface and turn translucent like crystal, then remove and arrange on a plate. Sprinkle with white sugar and serve.
