250g (2 cups) self-raising flour, plus extra for dustingCHINESE TOFFEE APPLES
In my experience, every Chinese restaurant serves this dish and here’s why: juicy sweet apples are coated in a crisp doughnut batter then smothered in molten sugar and toasted sesame seeds. It’s no wonder really that this dish is a firm favourite.
250g (2 cups) self-raising flour, plus extra for dusting
1 egg, beaten
4–6 apples, peeled and chopped into 3cm (1¼in) cubes
2 tbsp sesame seeds
From the store cupboard
vegetable oil for deep-frying, plus 1 tbsp for frying
10 tbsp sugar
Pour the vegetable oil for deep-frying into a large, deep saucepan and heat to 170°C (340°F). Fill the pan about two-thirds full.
Sift the self-raising flour into a large bowl, then add the beaten egg along with 375ml (1½ cups) water and mix until you have a smooth batter.
Lightly dust the apples in a little extra flour and dip into the batter, then carefully lower into the oil. Fry for 6–8 minutes until golden brown, turning frequently during cooking. Once browned and floating, place on a wire rack or a plate lined with kitchen paper to drain.
Heat the 1 tablespoon of oil in a wok over a medium heat and stir in the sugar. After about 3 minutes the sugar should begin to caramelise; at this point gently add the apples and the sesame seeds. Mix well, being really careful not to splash the molten sugar or break up the apple casings but making sure each apple piece is thoroughly covered. Turn off the heat.
Using a pair of tongs or chopsticks, drop each piece of apple into a large bowl of ice-cold water, this will instantly harden your toffee apple bites and help them keep their round shape. As soon as the toffee has hardened transfer to a wire rack or kitchen paper to drain. Serve and enjoy.
