| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Frugal03 |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Walnut meats; halved |
| 4 |
c |
Peanut oil; for deep-frying |
|
|
=== THE SYRUP === |
| 2 |
c |
Water |
| 1 |
c |
Sugar |
| 2 |
|
Whole Star anise |
| 1 |
|
Cinnamon stick |
| 3 |
tb |
Honey |
INSTRUCTIONS
Preheat the oven to its lowest temperature, then switch it off. Bring a
2-quart saucepan filled three-fourths full of water to a boil. Add the
walnuts and blanch for 2 minutes. Remove the nuts from the pan and drain,
discarding all water. Mix the syrup ingredients together in the same
saucepan. Bring to a simmer and add the nuts. Lightly boil, uncovered, for
10 minutes or until the syrup begins to thicken. Remove the nuts with a
slotted spoon and place on a baking pan and dry in the warmed oven for at
least 2 hours. Heat the oil in a deep fryer or wok to about 360 degrees.
Fry the nuts in small batches for about 2 minutes or until the nuts turn
dark brown. Do not allow them to burn. Remove to a tray and allow to cool.
This recipe serves 8.
Comments: A delightful appetizer from China. It is great with cocktails or
may be served as part of the first appetizer course.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-15-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-14-1995
Recipe by: Jeff Smith
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