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Chinese toffee apples
Serves 4 Desserts and puddings
Ingredients
- groundnut oil, for deep-frying
- 100g self-raising flour
- 1 egg, beaten
- 4 firm apples, peeled, cored and cut into 3cm cubes
To finish
- 8tbsp granulated sugar
- 11⁄2tbsp sesame seeds
You will need
- food thermometer
Method
Heat enough oil to deep-fry the apple cubes in a wok or deep saucepan to 170C/340F.
Mix the flour and egg together in a large bowl, then slowly add enough water (up to 300ml) so you have a medium-thick batter.
Dip each apple cube into the batter and carefully drop into the oil. Fry for 8-10 minutes, cooking in batches if necessary, until golden brown. Transfer to a plate lined with kitchen paper to drain.
Heat a wok over a medium heat and stir in the sugar and 4tbsp of water. After around 3 minutes the sugar should begin to caramelise, so gently add the apples and the sesame seeds. Mix well – being really careful not to splash the molten sugar – ensuring each apple is thoroughly covered.
Transfer the apples to a wire rack and allow to cool for 15 minutes before serving.
Why not try your hand at Kwoklyn Wan's banana fritters, also pictured?
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