Chinese toffee apples

Serves 4 Desserts and puddings

Sweetthing Opener 13 08 18 321 1

Advertisement

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.

Recipe taken from Chinese Takeaway Cookbook by Kwoklyn Wan (Hardie Grant). Photography by Sam Folan.
Sweetthing Opener 13 08 18 321 1
Recipe taken from Chinese Takeaway Cookbook by Kwoklyn Wan (Hardie Grant). Photography by Sam Folan.

Advertisement

Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe