Chinese Toffee Apples

[Guest guest]

* Exported from MasterCook *

 

Chinese Toffee Apples

 

Recipe By :Ken Hom

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium firm apples

Juice from 1 lemon

1/4 cup cornstarch

2 cups peanut oil -- for deep-frying

1 cup sugar

2 cups water

2 tablespoons white sesame seeds

Iced water

 

There are many versions of this well-known Chinese dessert. I like this one,

which I learned in Hong Kong, because it is easy to make. Instead of having to

prepare a batter, the apples are simply rolled in cornstarch. Some dexterity is

required, but that will come with practice, and these apples are so good you

will find yourself practicing a great deal. I would suggest making it for family

consumption a few times before trying it for special guests.

 

Peel and core the apples and cut each into 8 large wedges. Mix with the lemon

juice to prevent them from browning. Sprinkle the apple wedges with the

cornstarch until well coated.

 

Heat the oil in a deep-fat fryer or wok until moderately hot. Lift out several

pieces of apple at a time and shake off any excess cornstarch. Deep-fry for 2

minutes or until golden. Remove with a slotted spoon and drain on paper towel.

Repeat the process until you have deep-fried all the apples.

 

Combine the sugar and water in a pan. Heat the mixture until the sugar melts and

begins to caramelize. Turn the heat to very low and watch carefully to prevent

the syrup from burning.

 

Just before serving, prepare a bowl of iced water filled with ice cubes. Reheat

the oil to moderate and deep-fry the apples a second time for about 2 minutes.

Drain again on paper towel. Add the sesame seeds to the caramel syrup and stir.

Gently add the fried apples to the syrup to coat. Remove with a slotted spoon

and put the coated pieces into the iced water to harden. Do a few at a time to

prevent them from sticking together. Remove from the water and place on a

serving platter. Serve at once.

 

 

Source:

" Asian Vegetarian Feast "

Copyright:

" 1988 by Taurom Inc/Ken Hom "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1179 Calories; 108g Fat (80.9% calories

from fat); trace Protein; 57g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 5mg Sodium. Exchanges: 1/2 Grain(Starch); 21 1/2 Fat; 3 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0