Pritong kesong puti na may linga
1 pack kesong puti, cut into squares
1/2 cup flour
1/2 cup egg whites
1/2 cup sesame seeds (linga)
For the sauce:
1 tbsp. vinegar
2 tbsp. sugar
1/2 tbsp. finely chopped radish
1/2 tbsp. finely chopped red bell pepper
1. Make the sauce: Combine all the ingredients for the sauce in a bowl. Mix well. It’s best to make the sauce about one hour before you are to serve the fried kesong puti so it has a chance to evelop its full flavor.
2. Heat oil in pan. Dredge kesong puti squares in flour, dip them in egg whites then dredge them again in flour. Repeat this procedure, then dip in egg whites again and coat with sesame seeds. Deepfry until golden. Drain excess oil and serve with sauce.