| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
China, Desserts, Archived |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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