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| RECIPE FOR CHINESE SILK APPLES |
Title: Chinese Silk Apples
Category: Chinese
Serves: 6
Ingredients:
| 3.00 | | Apples | | 2.00 | | Egg whites | | 2.00 | tb | Flour | | 2.00 | tb | Cornstarch | | | Peanut oil for deep frying | | 0.50 | c | Sugar | | 0.25 | c | Honey | | 0.33 | c | Water | | 1.00 | tb | Peanut oil |
Instructions:
Quite an experience to eat - the apples is still warm and soft, the top is crunchy and icy.
Great after a wok dinner.
Peel the apples, core and cut into wedges about 1/2 inch thick.
Whip egg whites until frothy.
Add flour and cornstarch and beat into a smooth batter.
Heat the oil to 375F.
Dip each apple wedge into egg white batter, place in hot oil and try, a few at a time, until crisp and brown.
Place in a single layer on a warm service platter.
Bring remaining ingredients to a boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy thermometer.
Pour over apple wedges and serve at once, accompanied by a large crystal bowl of water containing lots of ice cubes.
Each person picks up an apple wedge with a fork or small tongs and dips it into the ice water to crystallize the sugar and harden the top, which forms silk-like threads, hence the name.
Serves 6.
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