Chinese toffee apples


  • groundnut oil, for deep-frying
  • 100g self-raising flour
  • 1 egg, beaten
  • 4 firm apples, peeled, cored and cut into 3cm cubes

To finish

  • 8tbsp granulated sugar
  • 11⁄2tbsp sesame seeds

You will need

  • food thermometer


Heat enough oil to deep-fry the apple cubes in a wok or deep saucepan to 170C/340F.

Mix the flour and egg together in a large bowl, then slowly add enough water (up to 300ml) so you have a medium-thick batter.

Dip each apple cube into the batter and carefully drop into the oil. Fry for 8-10 minutes, cooking in batches if necessary, until golden brown. Transfer to a plate lined with kitchen paper to drain.

Heat a wok over a medium heat and stir in the sugar and 4tbsp of water. After around 3 minutes the sugar should begin to caramelise, so gently add the apples and the sesame seeds. Mix well – being really careful not to splash the molten sugar – ensuring each apple is thoroughly covered.

Transfer the apples to a wire rack and allow to cool for 15 minutes before serving.