Yield: 4 servings
|3 \N||Egg yolks; beaten|
|1 cup||Cold water|
|½ teaspoon||Almond extract|
|4 cups||Peanut oil; for deep-frying|
|3 tablespoons||Sesame seeds; toasted and ground|
In a 1-quart saucepan place the yolks, water, almond extract, flour and 3 tablespoons of the cornstarch. Add 1 tablespoon of the sugar. Mix thoroughly and cook over medium heat, stirring constantly, until the mixture thickens into a heavy custard. Remove to a flat dish that has been greased with a bit of vegetable oil and spread the custard out to ½-inch thickness. Place in the refrigerator to cool. When cool and firm cut the custard into diamond shapes about 1½-inches long. Dust with the remaining 3 tablespoons of cornstarch. Deep-fry the coated diamonds in 360 degree oil until golden brown. Do this in two batches. Mix the remaining 3 tablespoons of sugar with the ground sesame seeds and sprinkle over the fried custard. Serve hot. This recipe serves 4 to 5 as a dessert.
Comments: The cook who thought up this one must be credited with being very, very clever. The dish goes back many generations in China and is popular at formal banquets in Hong Kong because Westeners are so used to having a sweet dessert. It is not complex to prepare and it is a great deal of fun to serve.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-25-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.