Honeyed crisp apples
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg; beaten | |
| ¾ | cup | Water |
| 1½ | cup | Flour |
| 3 | Crisp apples | |
| Oil for deep-frying | ||
| ½ | cup | Sugar |
| Vegetable oil | ||
Directions
SYRUP
Beat together egg, water and flour to make a smooth batter. Peel and core apples; cut each in ½-inch slices. Dip in batter to coat. Heat oil.
Deep-fry apples until golden. Drain on paper toweling. Add apples to hot SYRUP and cook, stirring gently, to coat. Place apples on a platter coated with vegetable oil. Serve accompanied by a large bowl of water containing ice cubes. To eat: the diner picks up each apple slice with a fork or chopsticks and dips it briefly in the ice water to harden the SYRUP. The fruit inside will remain warm. SYRUP: Combine sugar and enough vegetable oil to moisten. Cook, stirring over low heat until the sugar dissolves and becomes syrupy. (You may also add ¼ cup light corn syrup.) DRAGON PALACE
SOUTH SYRACUSE, DENVER.
WINE: WAN-FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .