Scarlett WDeep-fried Soufflé Ball w/ Red Bean Paste & Ba
June 4th 2006 12:31
Deep-fried Soufflé Ball with Red Bean Paste and Banana
About Deep-fried Soufflé Ball with Red Bean Paste and Banana
One of the great delights of Chinese cuisine is this Shanghainese dessert. It is a mixture of whisked egg white and flour filled with red bean paste and banana cube to form snow balls. It needs to be done over a frying pan with medium heat first and then low heat, taking your time to fill the banana cube inside the red bean paste, then knead the red bean paste into balls and coat with meringue mixture to form snow balls before deep-frying it. I think it is one of the best desserts in the world.
INGREDIENTS
Serves 3 Souffle Balls
3 egg whites
25 gm cornflour
10 gm plain flour
Icing sugar, for dusting
For the filling
300 gm red beans
8 cups water
1 banana, cut in 1-cm cubes
1. To prepare the red bean paste, put the red beans and water into a bowl, bring to the boil, leave to cook over a low heat for 1½ hours until the red beans turn soft, and all water has been absorbed. Remove from the heat and leave to cool, then crush into paste. Set aside.
2. Put the egg whites into a clean, greasefree bowl and whisk until frothy, then gradually whisk in the sifted flour and cornflour , into a soft, glossy meringue.
3. To prepare the filling, peel the banana, cut it into 1 cm cubes.
4. Take a small amount of red bean paste. Put the banana cube inside, then knead into balls.
5. Using an ice-cream scoop. Coat the red bean ball with a scoop meringue to form into snow balls and sauté in a frying pan with olive oil for about 3 minutes or until golden. Scoop up.
6. Now, act fast! Have the icing sugar ready in a sieve and as you bring the deep-fried soufflé ball out of the frying pan, quickly dust the tops with icing sugar. Set on the serving plate and serve instantly.
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