Sugar-Threaded Candied Watermelon
A sweet dish of watermelon flesh coated in egg foam batter, deep-fried, then coated in sugar syrup.
Ingredients
watermelon flesh (use the firm part, cut into strips 1 inch long and 0.4 inch wide)
3 taels
egg whites (whipped into egg white foam)
3
green and red candied citrus strips
3 maces each
sesame seeds
2 maces
flour
5 maces
starch
1 tael
white sugar
2.5 taels
sesame oil
1 mace
lard (for frying)
1 tael
water
4 maces
Instructions
1
Preparation
Cut the watermelon flesh (use the firm part) into strips 1 inch long and 0.4 inch wide, then coat with flour. Brush a plate with sesame oil and set aside.
2
Make the batter
Whip the egg whites into a light foam, then add the starch and mix until well combined.
3
Frying
Heat oil in a wok to medium heat (50% heat). Use chopsticks to dip each watermelon strip into the egg white batter, then carefully lower them into the wok one by one. Fry until light golden, then remove and drain.
4
Coat with sugar syrup
Heat oil, water, and white sugar in a wok, stirring until the mixture turns light yellow and can form threads when lifted. Add the fried watermelon, then move the wok away from the heat. Toss the wok while adding the green and red candied citrus strips and sesame seeds, coating the watermelon evenly with the syrup. Transfer to the plate brushed with sesame oil.
