Pulled Sugar Watermelon
Watermelon pieces are coated in a light batter, deep-fried, then finished with caramelized sugar threads. The dish has a milky-white hue and a sweet, fragrant flavor.
Ingredients
Watermelon (take the middle meaty part about 250 g, cut into diamond-shaped pieces, coat each with a layer of dry flour)
1 (about 1500 g)
Egg whites (beaten into white snow peaks)
3
White sugar (for making caramel)
200 g
Starch flour (for making the snow coat batter)
100 g
Wheat flour (some for coating the watermelon, some for the batter)
75 g
Green and red shredded strips
a pinch
Vegetable oil (for frying)
500 g (actually uses 100 g)
Instructions
1
Step 1
Cut the watermelon, take out the middle meaty part (about 250 g), cut into diamond-shaped pieces, and coat each piece with a layer of dry flour.
2
Step 2
Put the egg whites in a bowl and beat them into stiff white peaks—they should be able to hold a chopstick upright. Add water starch and flour, then stir evenly to form a snow coat batter.
3
Step 3
Coat each watermelon piece evenly with the snow coat batter, then deep-fry in oil heated to about 5/10 heat (medium). Remove once milky white and drain off the oil.
4
Step 4
Leave a little oil in the pan and place over heat. Add the white sugar, and once it melts into a thin syrup and forms small bubbles, pour the fried watermelon into the pan. Toss two or three times, splash in some cold water, then transfer to a greased plate and serve.
