Preparation / Directions:
1.Peel the apples, core and cut into wedges about 1/2 inch thick. 2.Whip egg whites until frothy. Add flour and cornstarch and beat into a smooth batter. 3.Heat the oil to 375F. Dip each apple wedge into egg white batter, place in hot oil and try, a few at a time, until crisp and brown. 4.Place in a single layer on a warm service platter. Bring remaining ingredients to a boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy thermometer. 5.Pour over apple wedges and serve at once, accompanied by a large crystal bowl of water containing lots of ice cubes.
Quite an experience to eat - the apples is still warm and soft, the top is crunchy and icy. Great after a wok dinner.
Notes: Serving: Each person picks up an apple wedge with a fork or small tongs and dips it into the ice water to crystallize the sugar and harden the top, which forms silk-like threads....hence the name.