Beijing-Hebei Style

Ingredients: 
1 watermelon, about 10 lb
7 tbsp (100 g) cornflour
11 tbsp (100 g) flour
2 eggs whites, beaten
7 tbsp cornstarch (cornflour)
3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml) 
 

Method:
Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into. diamonds. Coat with the flour. Mix the egg whites with cornstarch and a little water into a batter.

Heat the oil in a wok over high fire to about 250oF(120oC), or until small bubbles appear around a 1 inch (2 cm) cube of day-old bread dropped into the oil. Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar, and serve.