Caramelised apples with sesame

Name: Caramelised apples with sesame
Prep time: 45 min
Total time: 45 min
Yield: Serves 4-6
Cuisine: Chinese recipes
Ingredients: 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

By: Ken Hom

Published: 10 Jan 20
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4-6
Hands-on time 45 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

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

Method

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).

Recipe from January 2020 Issue

Nutrition

Nutrition: per serving

Calories: 368kcals
Fat: 14.9g (2.1g saturated)
Protein: 3.5g
Carbohydrates: 53.9g (44.4g sugars)
Fibre: 1.9g
Salt: 0.1g

delicious. tips

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.

Fancy getting a copy in print?

Subscribe to our magazine

Caramelised apples with sesame

Ingredients

Method

Nutrition

delicious. tips

Ken Hom’s crispy fish spring rolls

Stuffed bitter melon with black bean sauce

Ken Hom’s steamed chicken with Chinese sausage

More to discover

Caramelised apples with sesame

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Ken Hom’s crispy fish spring rolls

Stuffed bitter melon with black bean sauce

Ken Hom’s steamed chicken with Chinese sausage

More to discover