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Caramelized Apples<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- 3\/4 cup self-rising flour<\/li>\n
- 1 egg, lightly beaten<\/li>\n
- 4 large eating apples<\/li>\n
- Vegetable oil, for deep-frying, plus 2 tablespoons<\/li>\n
- 1 cup soft dark brown sugar<\/li>\n<\/ul>\n
To make the batter, sift the flour into a mixing bowl and stir in the beaten egg. Gradually add 1\/2 cup cold water, and stir to make a smooth batter the consistency of cream. Set aside for 20 minutes.<\/p>\n
Fill a bowl with iced water, and set aside. Peel and core the apples, and cut each into eight pieces.<\/p>\n
Heat the oil for deep-frying in a wok or deep-fryer. Working in batches, quickly dip the apple pieces in the batter, then deep-fry them for 2\u20133 minutes, until golden brown. Remove with a slotted spoon, and drain on kitchen paper.<\/p>\n
In a separate non-stick wok, heat the 2 tbsp vegetable oil until smoking, then add the sugar. Swirl the wok around until the sugar becomes a light brown caramel.<\/p>\n
Immediately, add the apple pieces, a couple at a time, and toss them in the caramel with a pair of wooden spoons. When well coated, lift each piece with a slotted spoon and dunk into the iced water for a few seconds. You will notice the sugar being pulled into threads. Drain and serve immediately.<\/p>\n
Variation: Banana slices can be caramelized in the same way, or you could experiment and try out other fruits, such as pear, pineapple, plums \u2013 anything that will hold its shape when briefly cooked.<\/p>\n
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