Pulled Sugar Apricots
Fresh apricots are dipped in an egg-white batter, deep-fried, then tossed in pulled (caramelized) sugar. Crisp and sweet-tart, finished with golden sugar threads.
Ingredients
Fresh apricots (washed, ends trimmed, halved, and pitted)
12
Egg whites
3
Flour
a pinch
Wet starch
to taste
White sugar
250 g
Peanut oil
750 g
Instructions
1
Wash, halve, and pit
Wash the apricots, trim off both ends, slice in half, remove the pits, and cut larger apricots into quarters.
2
Whisk the egg white batter
Add the flour and wet starch to the egg whites and whisk with chopsticks until a smooth egg white batter forms.
3
Fry the apricots
Place a wok over heat, add the peanut oil and heat until hot. Coat the apricot pieces evenly with the egg white batter and carefully drop them into the oil one by one. Fry until golden, then lift out with a slotted spoon and drain off the excess oil.
4
Cook the sugar syrup
Clean the wok, return it to the heat, add the white sugar along with a little water, and cook until the sugar turns yellow and small bubbles appear.
5
Coat with syrup and serve
Pour the fried apricots into the sugar syrup, sprinkle in a little water, toss the wok a few times to coat them evenly, then turn out onto a greased plate. Serve immediately with a small bowl of cold water alongside.
