Caramelised apples with sesame
- January 2020
- Serves 4-6
- Hands-on time 45 min
Ken Hom’s caramelised apples with sesame recipe works wonderfully as part of a sharing feast, and makes the perfect sweet treat to celebrate Chinese New Year.
“Every year, we finished our Chinese New Year dinner with apples. The word for apple in Chinese is ‘ping’; a homonym of ping is peace – and we all need that in the New Year.” – Ken Hom
- 14.9g (2.1g saturated)
- 53.9g (44.4g sugars)
- 300ml groundnut oil
- 2-3 large firm apples, peeled, cored and cut into wedges
For the batter
- 40g plain flour
- 2 tbsp cornflour
- 1 medium free-range egg,lightly beaten
For the caramel coating
- 200g caster sugar
- 2 tbsp groundnut oil
- 1 tbsp black sesame seeds
- 2 tsp white sesame seeds
You’ll also need…
- 2 large deep woks or pans; digital probe thermometer; baking tray lined with kitchen paper
- Mix the batter ingredients in a medium bowl until just combined. Set aside for 30 minutes (see tip).
- In one of the woks or pans, heat the oil to about 170°C on a digital probe thermometer (a cube of bread should turn golden in about 40 seconds). Drop the apple wedges into the batter and turn to coat. Using a slotted spoon, lift out a few pieces of apple at a time and let any excess batter drop off. Lower into the hot oil and fry for about 2 minutes until golden. Transfer to the prepared tray using a slotted spoon. Keep warm.
- Fill a bowl with iced water. For the caramel coating, heat the sugar and 2 tablespoons oil in the other wok or pan until the sugar begins to caramelise and turn lightly golden (take care it doesn’t burn). Add the sesame seeds and, once the caramel turns light brown, stir in the apple to coat. Remove with a slotted spoon to the bowl of iced water to harden. Transfer to a platter to serve (see Make Ahead).
The batter is very thick and sticky. It will loosen a little after resting and the juice from the apples is released.
The apples are wonderful hot or at room temperature. Keep at room temperature for up to 2 hours before serving.
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