Deep-Fried Watermelon - cooking recipe

Ingredients

10 lbs watermelon
11 tablespoons flour
7 tablespoons cornstarch (cornflour)
2 egg whites, beaten
3 cups vegetable oil, suitable for deep-frying
powdered sugar

Preparation

Cut the watermelon in half and scoop out the pulp.
Remove any seeds from the pulp and cut the pulp into diamond shapes.
Coat with the flour.
Heat the oil in a wok over high fire to about 250\u00b0F.(120\u00b0C), or until little bubbles appear around a 1-inch(2cm)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, and drain well.
Sprinkle with the sugar and serve.