Yield: 6 servings
|2 \N||Egg whites|
|\N \N||Peanut oil for deep frying|
|1 tablespoon||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 ½ 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