Fruity

Chinese style crunchy toffee apples
1. 

4 granny smiths, peeled, cored and thickly sliced (8 per apple)
2 tbsp lemon juice

Batter
115g self raising flour
150ml water
oil for deep frying

Toffee
1 tbsp oil
150ml water
115g sugar
1 tbsp sesame seeds

Place the apples in enough water to cover, add the lemon juice to prevent browning.

Sift the flour into a bowl, make a well in the centre and pour in the oil and water, stir until smooth.

Drain the apples and pat dry. Drop them into the batter. Heat the oil and deep fry the apple pieces until golden brown, drain on absorbent paper.

To make the toffee, heat the oil in the pan, add water and sugar. Stir but do not allow the mixture to boil until the sugar has completely dissolved. Now increase the heat and allow the syrup to boil for 5-10 mins without stirring until it turns golden brown. Remove from the heat and add the sesame seeds.

Drop one piece of apple into the toffee at a time. Remove immediately with oiled tongs and place in a bowl of iced water. Remove immediately and place onto a serving plate. Continue until all the apple pieces are coated with toffee.

It may be neccessary to make up another batch of toffee to cover all the apple pieces.

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