- 1 lb (500 g) firm, slightly tart apples
- 1 egg
- 11 tbsp (100 g) flour
- 2 cups (500 ml) vegetable oil for deep-frying; use about 4 1/2 oz (130 ml)
- 1/2 cup (125 g) rock sugar or granulated sugar
- 1 tbsp sesame oil
Peel the apples and cut into diamond-shaped pieces or wedges. Mix the egg and flour into a batter. Coat the apple pieces with the batter. Heat the oil in a wok to about 175℃, or until a sliver of ginger or a piece of green leaf sizzles when tossed into the oil. Add the apple pieces and deep-fry 1 minute or until the pieces float to the heat surface. Remove and drain well.
Pour all the oil out of the wok. Add 1 cup of boiling water and the rock sugar. Bring to a boil, then turn the heat to low and cook, stirring constantly, until the syrup spins a thread. Add the apple pieces. Turn and toss carefully so each piece is covered with the syrup. Remove and serve immediately, before the syrup hardens. Sprinkle with the sesame oil. Dip each piece of apple into a bowl of cold water to make it cool enough to eat.
Types of Apples