Ingredients
Flour 200 g (about 1 3/4 cups), egg 50 g (1 large), candied winter melon cubes 25 g (about 2 tablespoons), raisins 25 g (about 2 tablespoons).
Seasonings
750 g (about 1 1/2 lbs) peanut oil (150 g, about 1/3 lb, will be absorbed), 75 g (about 1/3 cup) sugar, 5 g (about 1 teaspoon) sesame oil, 20 g (about 2 tablespoons) cornstarch, 0.5 g banana extract.
Instructions
1. Beat the eggs with sugar, flour, and potato starch until smooth, then add water to create a thin batter.
2. Place the pot over heat, add water, then slowly pour in the thin batter while stirring constantly with a metal spoon until it thickens into a paste; when bubbles appear around the edges, remove from heat, stir in banana extract, and fold in the raisins.
3. Mix in the candied winter melon cubes, then pour the mixture into a plate greased with sesame oil. Once cooled, dust with potato starch and cut into rectangles measuring 5 cm long, 3 cm wide, and 1 cm thick, then toss with more potato starch.
4. Heat the wok over high heat, add peanut oil, and when it reaches about 70% hot (350°F/175°C), add the fruit pieces and deep-fry until they float to the surface and turn light golden brown. Remove, drain, and arrange on a plate, then sprinkle with white sugar. This dish is light golden in color, rich in banana flavor, crispy on the outside and tender on the inside, soft, moist, and sweet.