Ingredients
150 g all-purpose flour (about 1 1/4 cups), 50 g egg yolks (about 3 large yolks).
Seasonings
150 g (about ⅔ cup) peanut oil, 20 g (about 1½ tablespoons) sugar, 4 g (about 1 teaspoon) vanilla extract or essence.
Instructions
1. Mix all-purpose flour with boiling water to form a thick paste, let it cool to 50°C (122°F), then stir in egg yolks until smooth; shape into balls about 6 cm (2.4 inches) in diameter, deep-fry in oil heated to 60% of its smoking point (about 350°F/175°C) until they firm up and float to the surface, then remove.
2. Heat the oil until it reaches about 80% of its maximum temperature (approximately 350°F/175°C), then add the meatballs for a second fry until they puff up and turn golden brown; remove and drain the oil. In a wok, heat sesame oil to around 40% of its maximum temperature (about 250°F/120°C), add white sugar, and stir over low heat until it bubbles. Add the meatballs, remove the wok from the heat, and toss them quickly. Drizzle in vanilla extract, then transfer to a chilled plate.
3. Use chopsticks to separate the meatballs and let them cool, then arrange them in a cone shape on a serving plate. These meatballs resemble pearls inlaid with gold and jade—exquisitely translucent, perfectly round, golden in color, crispy and sweet, making them an endlessly enjoyable treat.