Recipe - Honeyed Crisp Apples

1 Egg; beaten
Three fourths cup Water
1 One half cup Flour
3 Crisp apples
Oil for deepfrying

SYRUP
One half cup Sugar
Vegetable oil

Beat together egg, water and flour to make a smooth batter. Peel and core
apples; cut each in 1/2inch slices. Dip in batter to coat. Heat oil.
Deepfry apples until golden. Drain on paper toweling. Add apples to hot
SYRUP and cook, stirring gently, to coat. Place apples on a platter coated
with vegetable oil. Serve accompanied by a large bowl of water containing
ice cubes. To eat: the diner picks up each apple slice with a fork or
chopsticks and dips it briefly in the ice water to harden the SYRUP. The
fruit inside will remain warm. SYRUP: Combine sugar and enough vegetable
oil to moisten. Cook, stirring over low heat until the sugar dissolves and
becomes syrupy. (You may also add One fourth cup light corn syrup.)

DRAGON PALACE

SOUTH SYRACUSE, DENVER.

WINE: WANFU

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.