This has always been one of my favourite desserts at Chinese restaurants since I was a small child. Inside a crisp toffee is soft and tender apple with all the juices trapped in the toffee shell.
6 Portions
Preparation Time: 15 minutes
Cooking Time:15 minutes
Apples:
- 6 Granny Smith apples, peeled decored and each one cut into 8 wedges (keep in a bowl with water and lemon juice if prepared in advance)
Batter:
- 3 tbsp rice flour
- 100g self raising flour
- 1 egg, beaten
- 100ml iced water
Toffee:
- 50ml water
- 200g caster sugar
- 1 tbsp sesame seeds
To Serve:
- 1 large bowl of water with lots of ice
Method:
Batter: Sift the flour into a bowl and make a well in the centre, place the egg and water in it and beat it into the flour until well combined and smooth. Set aside for 15 minutes.
To Cook: Preheat a deep fryer or oil in a wok to 180-190C (a cube of bread will rise to the surface within 40 seconds and is golden brown). Place the rice flour in bowl. Dry the apple slices and coat them with the rice flour, followed by the batter. Cook a few pieces of apple at a time in the oil for a 2 minutes then drain them on kitchen paper. Repeat this with the remaining pieces.
Toffee: Place the water and sugar together in a large saucepan or clean wok and stir them together. Place the sugar over a moderate-high heat and allow to simmer without stirring until the sugar has dissolve and it is a light golden brown. Remove it from the heat and stir in the sesame seeds. Add all the apple and toss them in the toffee, scoop them out one at a time with a spatula or large perforated spoon and drop them in the iced water to set and then on to a serving plate. Serve them hot.
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