Ingredients
350 g hawthorn cake (Chinese haw jelly), 30 g (about 1/4 cup) all-purpose flour, 25 g (about 1 large) egg, 10 g (about 1 tablespoon) sesame seeds.
Seasonings
500 g (about 1 lb) peanut oil (75 g or about 1/3 cup actual consumption), 75 g (about 1/3 cup) sugar, 5 g (about 1 teaspoon) osmanthus sauce, 15 g (about 1 tablespoon) each sesame oil and water starch.
Instructions
1. Cut the hawthorn cake into 4.5 cm (about 1.75 inch) long and 1.2 cm (about 0.5 inch) wide strips. In a bowl, whisk together eggs, water starch, flour, and water to make a batter. Heat a wok or pan over medium-high heat and add peanut oil. When the oil reaches about 350°F (175°C), lightly coat each hawthorn strip with water starch, then dip it into the batter to coat completely. Fry the strips in the hot oil until golden brown, then remove and drain.
2. While deep-frying the haw cake strips, heat another wok or pan over low heat with peanut oil, sugar, and water, and cook until the syrup forms threads; then add osmanthus sauce and the fried haw cake strips, toss the wok to coat evenly, sprinkle with sesame seeds, and transfer to a serving plate. This dish features a sweet and crispy exterior with a soft and tender interior, offering a refreshing sweet-and-sour taste.