Ingredients
500 g (about 1 lb) winter melon, 100 g (about 3/4 cup) all-purpose flour, 1 egg.
Seasonings
750 g (about 1 2/3 cups) oil for deep-frying (75 g or about 1/3 cup will be absorbed), 25 g (about 2 tablespoons) Shaoxing wine, 20 g (about 3 1/2 teaspoons) salt, scallion and ginger, minced, to taste, 2 g (about 1/2 teaspoon) MSG or to taste.
Instructions
1. Wash and peel the winter melon, shred it, blanch in boiling water until about 70% cooked, drain and rinse with cold water, then finely chop and squeeze out excess water.
2. Place the grated winter melon in a bowl, add the beaten egg, cooking wine, salt, minced scallion, minced ginger, flour, MSG, and enough water, then stir in one consistent direction until the mixture becomes sticky and set aside.
3. Place a wok over high heat, add oil and bring to a rolling boil. Squeeze the seasoned winter melon paste into balls with your hand, drop them into the hot oil, and deep-fry until golden brown and crispy. Remove and serve. This dish is beautifully golden brown, with a light, crispy texture that melts in your mouth—refreshing and not greasy.