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Title: CHINESE SILK APPLES
Categories: Chinese, Desserts
Yield: 6 servings
3 Apples
2 Egg whites
2 tb Flour
2 tb Cornstarch
Peanut oil for deep frying
1/2 c Sugar
1/4 c Honey
1/3 c Water
1 tb Peanut oil
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.
Origin: Found in recipe box bought at garage sale.
Shared by: Sharon Stevens
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