Deep-fried ‘Lamb’s Tail’

This recipe is based on a northern Chinese Muslim dish made originally, as the title suggests, with a lamb’s tail deep-fried in oil. So ethnic and so strong in taste, it only found favour with a minority of people. Gradually, chefs came up with a look-alike recipe. Using egg white to envelope red bean paste, they transformed the lamb’s tail into this now celebrated sweet dish retaining, however, the original name. Chefs of Peking restaurants in Hong Kong have gone one step further: they use