Chinese silk apples

Yield: 6 servings

Measure Ingredient
3 Apples
2 Egg whites
2 tablespoons Flour
2 tablespoons Cornstarch
Peanut oil for deep frying
½ cup Sugar
¼ cup Honey
⅓ cup Water
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

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