Deep-Fried Watermelon
Ingredients
1 watermelon, about 10
lb
7 tbsp (100 g) cornflour
11 tbsp (100 g) flour
2 eggs whites, beaten
7 tbsp cornstarch (cornflour)
3 cups (750 ml) vegetable oil for deep-frying;
uses about 3 1/2 oz (100 ml)
Directions
- Cut the watermelon in half and scoop
out the pulp. Remove any seeds from the
pulp and cut the pulp into. diamonds.
Coat with the flour. Mix the egg whites
with cornstarch and a little water into
a batter.
- Heat the oil in a wok over high fire
to about 250oF(120oC), or until small
bubbles appear around a 1 inch (2 cm)
cube of day-old bread dropped into the
oil. Dip the watermelon pieces in the
batter and add to the oil. Deep-fry until
the coating becomes firm. Turn off the
heat and continue to deep-fry the watermelon
until light brown. Remove, drain well,
sprinkle with the sugar, and serve.
