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 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.
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