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| 1 | egg beaten |
| 3/4 Tasse | water |
| 1 1/2 Tasse | flour |
| 3 | Crisp apples |
| | Oil for deep-frying |
| 1/2 Tasse | sugar |
| | vegetable oil |
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Beat together egg, water and flour to make a smooth batter. Peel and core apples; cut each in 1/2-inch slices. Dip in batter to coat. Heat oil. Deep-fry 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 1/4 cup light corn syrup.)
Dragon Palace
South Syracuse, Denver.
Wine: Wan-Fu
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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