Deep-Fried Egg Whites with Red Bean Paste 高力豆沙

🧂 Ingredients

• 120 g Egg whites

  (4 eggs)
• 1 tbsp Granulated sugar

  (for adding to egg whites)
• 1 tbsp Corn starch
• 1 tbsp All-purpose flour
• 1 tbsp Icing sugar

  or granulated sugar (for coating)
• 60 g Red bean paste
• 1 L Oil

Instructions

• 1 Prepare five 12g red bean paste balls, dust with flour and set aside (My photo
  is of lotus seed paste)
• 2 Prepare 120g egg whites (from 4 large eggs) in a mixing bowl and add 1 tbsp
  sugar. I tried using store-bought egg whites in a carton but they failed to keep
  solid after beating to stiff peaks so I do not recommend using those.
• 3 Use electric mixer on high speed to mix for 2 minutes or until egg whites are
  stiff. You know when they’re done when you can stick a chopstick in it and it
  doesn’t move
• 4 Sift 1 tbsp corn starch and 1 tbsp flour together into the egg whites in 2
  intervals. Use the electric mixer for approx. 5 seconds per interval to mix
  together
• 5 Heat oil to between 140˚C to 150˚C or 280˚F to 300˚F. Try to keep the oil at
  this temperature so that the egg white balls stay as lightly golden as possible
• 6 Place approx. 15g of the egg white mixture in an ice-cream scoop, a ladle or a
  small bowl. Give it a few taps to get rid of any air pockets Try to pack it in
  as much as possible without deflating the egg whites to prevent oil from getting
  in and creating pockets of oil
• 7 Place a red bean paste ball into the centre of the egg white, push it in a bit
  but not enough to expose it on the outside
• 8 Add another 10g of the egg white mixture to cover the red bean paste entirely
• 9 Smooth out the egg whites and form a ball
• 10 Once the oil reaches 140˚C or 280˚F, gently drop the egg white ball into the oil
• 11 Use a ladle to gently drizzle some oil over the top of the egg white ball so
  that they will not stick to one another
• 12 Once the egg white ball stiffens a bit, turn it over. Continue turning each ball
  to get even colouring. Fry for approx. 6-8 minutes, depending on the size of the
  balls. The balls should be cooked by 4 minutes but cooking it longer will help
  it keep its shape. If you’re not fussy about having a round shape then frying
  for 4 minutes will be enough
• 13 Remove from oil and lay them on some kitchen towels to absorb excess oil
• 14 Increase the heat of the oil until you reach 175˚C or 350˚F. Put the balls back
  into the oil for 1 minute. This step will help make the balls less greasy and
  make the outside crispier
• 15 Sprinkle with icing sugar or granulated sugar It’s also common to use coloured
  granulated sugar. Just put some white granulated sugar in a plastic bag, add a
  few drops of food colouring and shake it until the colour is even
• 16 Serve while hot

Nutrition Info