Fried Sheep's Tail
This classic Beijing dessert features a bright golden hue, a soft and crisp outer skin, and a sweet flavor that is not cloying.
Ingredients
egg whites (beaten into a foamy batter)
6
red bean paste filling (divided into 10 portions, rolled into small balls)
150 g
dry starch
75 g
peanut oil
100 g
white sugar (for sprinkling on top)
100 g
Instructions
1
Step 1
Beat the egg whites until they form a foamy batter, then add the dry starch and stir until smooth and evenly combined. Divide the red bean paste filling into 10 equal portions and roll each one into a small round ball.
2
Step 2
Pour the peanut oil into a wok and heat it over the flame until it reaches about 50% hot (roughly 150°C / 300°F), then remove the wok from the heat and set it beside the stove. Using chopsticks, dip each red bean ball in the egg white batter, place them one by one into the oil, and then return the wok to the flame. Once the egg white coating on the red bean balls has fried to a golden brown, immediately remove them, drain off the excess oil, arrange them on a plate, and sprinkle with white sugar to finish.
