Ba Si Ping Guo | Chinese Candied Apples with Sugar Threads

Peel and core the apples, then cut them into 2.5 cm cubes. Pat them dry with paper towels and coat them with 20 grams of the starch; the dry coating helps the batter cling to the apples.

Whisk the remaining starch with the egg and water until smooth and thick enough to fall from the spoon in a ribbon. Lightly oil a serving plate and place a bowl of ice water on the table.

Heat the frying oil to 170–180°C / 340–355°F; a piece dipped in the batter should immediately bubble and rise to the surface. Dip the apple cubes in the batter and lower them into the oil one at a time. Fry until pale golden, then transfer to paper towels.

Add the sugar and one 15 ml measure of oil to a clean, dry skillet. Cook over low to medium heat without stirring, swirling the pan instead, until the sugar melts completely and turns pale amber. The sugar has started to caramelize; lower the heat as much as possible, since caramel darkens quickly and can turn bitter.

Add the fried apples to the caramel and sprinkle with sesame seeds. Toss the pan and turn the pieces with a spatula until each is coated. Transfer immediately to the oiled plate. The caramel is extremely hot; do not touch it with bare hands.

Bring the plate to the table immediately. When lifted with chopsticks, each piece should trail fine sugar threads. Dip it in the ice water for a few seconds, then eat once the shell has hardened. Do not eat a piece before dipping it in the water.