Peking Food



Meringue Balls with Bean Paste Stuffing


Meringue Balls with Bean Paste Stuffing ()
    Materials:
    1 x 225 g (8 oz) can red bean paste
    6 egg whites
    pinch of cornflour
    100 g (4 oz) plain flour, plus extra for dusting
    300 ml (1/2 pint) vegetable oil
    2 tablespoons sugar

    Preparation time: 15 minutes
    Cooking time: about 3-4 minutes

1. make 20 small balls with the red bean paste, using about 2 teaspoons of paste for each ball.

2. Beat the egg whites to form stiff peaks. Fold in the pinch of cornflour and plain flour.

3. Dust the prepared bean paste balls with plain flour, then coat well with beaten egg white.

4. Heat the vegetable oil in a wok, then put in the coated red bean paste balls and fry gently until golden brown and puffed up. Drain on kitchen paper and sprinkle with sugar. Server immediately.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw