Fried Sheep Tail
A classic Beijing-style dessert of red bean paste balls coated in a light egg white batter, deep-fried until golden, and finished with a dusting of fine sugar.
Ingredients
egg whites
6
red bean paste filling
150 g
white sugar (sprinkled on the surface at the end)
100 g
dry starch
75 g
peanut oil (for frying)
150 g
Instructions
1
Step 1
Whisk the egg whites into a foamy batter, then add the dry starch and stir until evenly combined.
2
Step 2
Divide the red bean paste filling into 10 portions and shape each into a small ball.
3
Step 3
Pour the peanut oil into a wok and heat it over the flame until it reaches about 50% hot (medium heat), then remove the wok from the heat and place it beside the stove.
4
Step 4
Dip each red bean paste ball into the egg white batter and lower them one by one into the oil, then return the wok to the heat.
5
Step 5
Once the egg white batter coating the red bean paste turns golden brown, remove the pieces, drain off the excess oil, arrange them on a plate, and sprinkle with white sugar before serving.
