Deep-Fried Egg Whites with Red Bean Paste 高力豆沙
I used store-bought sweetened red bean paste. It’s also common to add a slice of banana to the red bean paste. Other options are lotus seed paste and black bean paste.I suggest using 1L of oil but it depends on how big and how deep your pot for deep-frying is. For a small pot where you fry two or three at a time, you may be able to use around 500ml oil. They will float and half of the ball will be submersed in the oil. If oil is not enough, you’ll end up getting slightly flattened balls. For nice spheres, use an ice-cream scoop and enough oil for the ball to float and not touch the bottom of the pot.This recipe makes 5 large (5cm or 2” in diameter) ones.
Approximate cost (CAD) $4
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
- Prepare five 12g red bean paste balls, dust with flour and set aside
(My photo is of lotus seed paste) 
- 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. 
- 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 
- 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
- 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 - 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 
- 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
- Add another 10g of the egg white mixture to cover the red bean paste entirely
- Smooth out the egg whites and form a ball
- Once the oil reaches 140˚C or 280˚F, gently drop the egg white ball into the oil
- 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
- 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 
- Remove from oil and lay them on some kitchen towels to absorb excess oil
- 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 
- 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 
- Serve while hot
Nutrition
Calories: 1840kcalCarbohydrates: 14gProtein: 3gFat: 200gSaturated Fat: 15gPolyunsaturated Fat: 56gMonounsaturated Fat: 127gTrans Fat: 1gSodium: 40mgPotassium: 41mgFiber: 1gSugar: 10gCalcium: 4mgIron: 1mg
Tried this recipe?Let us know how it was!