This has been my favourite dessert 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
Prep: 15 minutes
Cook: 15 minutes
6 Granny Smith apples, peeled decored and each one cut into 8 wedges (keep in
a bowl with water and lemon juice if preparing in advance)
3 tbsp rice flour
100g self raising flour
1 egg, beaten
100ml iced water
200g caster sugar
1 tbsp sesame seeds
1 large bowl of water with lots of ice
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 180-190°C (a cube
of bread will rise to the surface crisp and golden in a few seconds when ready).
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 on kitchen paper. Repeat this with the remaining
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 dissolved and it is a light
golden brown. Remove it from the heat and stir in the sesame seeds. Toss the apple
in the toffee to coat, scoop them out one at a time with a spatula or large
perforated spoon and drop them in the iced water to set. Place on a serving plate
and serve at once.