| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Chinese |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
|
Egg; beaten |
| 3/4 |
c |
Water |
| 1 1/2 |
c |
Flour |
| 3 |
|
Crisp apples |
|
|
Oil for deep-frying |
| 1/2 |
c |
Sugar |
|
|
Vegetable oil |
INSTRUCTIONS
SYRUP
Beat together egg, water and flour to make a smooth batter. Peel and core
apples; cut each in 1/2-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 1/4 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, http://www.erols.com/hosey.
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