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1 cup all-purpose or plain flour
¼ cup cornstarch
½ teaspoon baking powder
Vegetable oil, for deep-frying, plus 2
tablespoons, plus 1 teaspoon
1 teaspoon dark sesame oil
1 apple, peeled, cored, and cut into 12
wedges
½ cup sugar
1 tablespoon sesame seeds
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Method:
Stir the flour, cornstarch, baking
powder, the 2 tablespoons vegetable oil, and 1⅔
cups water in a bowl just until combined. Prepare
a bowl of ice water. Oil a heatproof platter with the sesame
oil. Place the batter, ice water, and platter near the stove.
Heat a wok over high heat. Add oil to come 1½ inches up the
sides of the wok, and heat it to 300°F. Dip 2 apple pieces in
the batter and then add them to the oil. Fry in gently bubbling
oil until the batter turns light gold, about 1½ minutes. Using a
wide wire-mesh strainer, transfer the apples to a colander to drain.
Do not discard the oil. Heat the remaining 1 teaspoon vegetable
oil in a second wok or in a medium saucepan over medium-high heat.
Add the sugar, which will become pebbly. Add 1 cup water and
bring to a boil over high heat, stirring just until the syrup boils.
Cook the caramel, swirling the wok or saucepan by the handle, but
without stirring, until the caramel is golden brown, about 15 minutes.
Remove the caramel from the heat. Use a fine wire-mesh strainer
to remove any bits of fried apple batter from the oil. Reheat
the oil to 300°F. Return all the apples to the wok and fry until
golden brown, about 5 minutes. Reheat the caramel over low heat
without stirring until fluid. Using a strainer, transfer the
apples to a colander to drain. Oil a large metal spoon.
Working with 2 pieces of apple at a time, use the spoon to place the
apples in the hot syrup, coating them carefully. Lift them from
the syrup, sprinkle with some sesame seeds, and transfer to the ice
water for 2 seconds to harden the sugar coating. Remove the
apples, shake off the excess water, and place them on the oiled
platter. Serve immediately.
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