Fried Rose Balls
A traditional Shanghai sweet made with lard and assorted candied fruits, coated in an egg-white batter and deep-fried until rich and fragrant.
Ingredients
white fatback (minced)
250 g
white sugar
75 g
pickled red melon (minced)
total 200 g
pickled green plum (minced)
total 200 g
dried tangerine cake (minced)
total 200 g
red date (minced)
total 200 g
honey radish (minced)
total 200 g
raisin (minced)
total 200 g
honey date (minced)
total 200 g
peanut (minced)
total 200 g
egg white
3
water caltrop starch (mixed with egg whites and edible red food coloring to make egg white batter)
45 g
edible red food coloring (for coloring)
to taste
lard (heated to 40% doneness, for deep frying)
1000 g
Instructions
1
Make filling
Mince the fatback, pickled red melon, pickled green plum, dried tangerine cake, red date, honey radish, raisin, honey date, and peanut, mix with white sugar, then form into small balls.
2
Prepare batter
Beat egg whites in a bowl, add water caltrop starch and edible red food coloring, then mix until it forms a smooth egg white batter.
3
Deep fry
Heat lard in a pan to 40% doneness, roll each small ball in the egg white batter, then immediately place into the lard and deep fry for about 4 minutes. Remove from the pan and serve on a plate.
