Gao Li Dou Sha

Beat the 5 egg whites until stiff peaks form, creating a thick, glossy meringue.

Sift the plain flour and corn flour together into a separate bowl to remove any lumps.

Gently fold the sifted flour mixture into the egg white meringue in two additions, using a spatula to maintain the airy texture.

Divide the red bean paste into 4 equal portions and shape each into a small ball or disc.

Heat oil in a wok or deep pan to 160–170°C (320–340°F) over medium heat.

Carefully coat each portion of red bean paste with the egg white batter, ensuring it is fully covered.

Gently slide the coated paste into the hot oil, frying until the exterior turns golden and puffs up, about 3–4 minutes per batch.

Remove the fried balls with a slotted spoon and drain on paper towels.

While still warm, toss the fried balls in white sugar to coat evenly.

Serve immediately while the exterior is crispy and the filling is warm.