  |
        |
|
  |
 |
|
|
Meringue Balls with Bean Paste Stuffing
|
|
Meringue Balls with Bean Paste Stuffing
( )
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 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.
|
 < |