Ingredient and Portion
Deep fried egg whites with red bean paste filling 高力豆沙
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These fluffy and soft desserts are one of the most famous Shanghainese desserts. They are best when served hot. Some recipes even pur sliced banana along with the red bean paste fillings!
Average
80 mins
red bean paste 20g
flour 1tbsp
cornstarch 3/4tbsp
egg whites 3pcs
fine sugar 1tbsp
flour 1tbsp
cornstarch 3/4tbsp
egg whites 3pcs
fine sugar 1tbsp
Method
Divide bean paste into 8 equal portions and roll into balls.
Sift cornstarch and flour together.
Beat egg whites in a clean bowl, and beat until it stands firm. Add in flour and cornstarch mixture a little at a time. Stir until smooth paste forms.
Heat a wok full of oil, coat bean paste balls with some cornstarch, dip in egg white mixture, and spoon it up with a large spoon. Put into hot oil and deep fry until gloden brown.
Sprinkle some sugar on top and serve hot.
Sift cornstarch and flour together.
Beat egg whites in a clean bowl, and beat until it stands firm. Add in flour and cornstarch mixture a little at a time. Stir until smooth paste forms.
Heat a wok full of oil, coat bean paste balls with some cornstarch, dip in egg white mixture, and spoon it up with a large spoon. Put into hot oil and deep fry until gloden brown.
Sprinkle some sugar on top and serve hot.
Tips
Bowl for beating egg white must be clean and dry, or else egg whites won't stand.
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