| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Chinese, Desserts | 6 | Servings |
INGREDIENTS
| 3 | Apples | |
| 2 | Egg whites | |
| 2 | tb | Flour |
| 2 | tb | Cornstarch |
| Peanut oil for deep frying | ||
| 1/2 | c | Sugar |
| 1/4 | c | Honey |
| 1/3 | c | Water |
| 1 | tb | Peanut oil |
INSTRUCTIONS
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 1/2 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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