拔丝苹果 Deep-Fried Candied Apples

I would really recommend if you have a wok to us it for these. Having the tall sides of a wok, a little wok using know how and some kind of long handled spoon or pancake flipper you can toss the apples in the candy so they are individually and evenly coated. See if you can find a video, for a demonstration, online showing how a chinese chef uses his wok to toss food in an almost continuous circle with a hand twist

that rocks the wok keeping up the foods momentum and using a long handled spoon to push it up the the sides of the wok to be knocked back around. As you bite into one of these your teeth crunch through the first thin crispy candy layer and next through a airy, light batter and finally hot soft apple flesh. The sesame seeds are a nice accent as well. This can be done with other fruits, most common being banana, apple or yam. A common street food seen here in the winter is small pieces of candied fruit such as strawberry, pineapple, grapes, mandarin orange wedges and small crab apple like fruits on kabob sticks.

Deep-fried Candied Apples
3.5 cups chunks of peeled apple
2 cups white sugar
1/4 cup water

2 Tbsp. sesame seeds

Batter:
1 cup potato or corn starch
just enough water water to make a very thick batter (too thin won't cling too the apples).

Peel and chop apples, mix the batter ingredients and then stir in the apples. Heat oil for deep-frying. Add the apples one at a time in batches and pull out when they are lightly golden brown.
Put water and sugar in a pan and heat over low heat stiring every so often so it melts evenly and none burns. As soon as the sugar is melted turn off the heat, add the apples and sesame seeds and toss to coat.

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