Asian Honey Soy Glazed Watermelon Balls
Recipe by Chef Joseph K. Poon for the National Watermelon Promotion Board.
24 watermelon balls (use a melon baller)
2 cups powdered sugar for rolling
1 1/2 cup granulated sugar
3/4 cup oyster sauce
1/3 cup Sherry wine
1/3 cup hot water
- Depending on skewer size, thread 4 to 6 watermelon balls onto skewers; then roll in the powdered sugar.
- For Sauce: mix the ingredients until the sugar dissolves, pour over skewered watermelon balls and serve.
Makes 4 to 6 servings.
Recipe and photograph courtesy of National Watermelon Promotion Board.