Method

1. Using an electric mixer, beat egg whites and sugar until light and fluffy, about 10 minutes. Add potato flour and glutinous rice flour and mix well.
2. Mould durian flesh into small balls, each weighing approximately 30g, and freeze until hardened, about 1-2 hours.
3. Coat frozen durian balls with egg white-flour mix.
4. Heat up a wok of oil to 160C. Drop the balls carefully into the oil and deep-fry until golden brown. Drain from oil and dust with icing sugar to serve.