The Shun Lee Cookbook - Michael Tong [75]
4. Return the skillet to medium-high heat. Add the remaining 3 cups vegetable oil and heat it to 325°F. Add the crepe, moving it continuously so that it doesn’t stick to the skillet, and cook until it is golden brown on the underside, about 2 minutes. Turn it over and repeat, moving it continuously, to brown the other side, another 2 minutes. Transfer the crepe to paper towels to drain. Cut it into 8 portions, and serve immediately.
THIS DESSERT FROM NORTHERN CHINA is a study in contrasts: hot and cold, crisp and tender. Organize all of the ingredients before making this dessert, because the different steps take place in rapid succession. You can also make this with banana chunks or halved figs. Makes 4 servings
Crispiy Fried Apple
1 cup all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
Vegetable oil, for deep-frying, plus 2 tablespoons, plus 1 teaspoon
1 teaspoon dark sesame oil
1 Golden Delicious apple, peeled, cored, and cut into 12 wedges
½ cup sugar
1 tablespoon sesame seeds
1. Stir the flour, cornstarch, baking powder, the 2 tablespoons vegetable oil, and 1 ⅔ cups water in a bowl just until combined. Prepare a bowl of ice water. Oil a heatproof platter with the sesame oil. Place the batter, ice water, and platter near the stove.
2. Heat a wok over high heat. Add oil to come 1 ½ inches up the sides of the wok, and heat it to 300°F. Dip 2 apple pieces in the batter and then add them to the oil. Fry in gently bubbling oil until the batter turns light gold, about 1 ½ minutes. Using a wide wire-mesh strainer, transfer the apples to a colander to drain. Do not discard the oil.
3. Heat the remaining 1 teaspoon vegetable oil in a second wok or in a medium saucepan over medium-high heat. Add the sugar, which will become pebbly. Add 1 cup water and bring to a boil over high heat, stirring just until the syrup boils. Cook the caramel, swirling the wok or saucepan by the handle, but without stirring, until the caramel is golden brown, about 15 minutes. Remove the caramel from the heat.
4. Use a fine wire-mesh strainer to remove any bits of fried apple batter from the oil. Reheat the oil to 300°F. Return all the apples to the wok and fry until golden brown, about 5 minutes. Reheat the caramel over low heat without stirring until fluid.
5. Using a strainer, transfer the apples to a colander to drain. Oil a large metal spoon. Working with 2 pieces of apple at a time, use the spoon to place the apples in the hot syrup, coating them carefully. Lift them from the syrup, sprinkle with some sesame seeds, and transfer to the ice water for 2 seconds to harden the sugar coating. Remove the apples, shake off the excess water, and place them on the oiled platter. Serve immediately.
Acknowledgments
We want to thank the chefs of the two restaurants: At Shun Lee, Sun Do Man, Xin Rong Zhu, and Man Fong Wong. At Shun Lee Palace, Anthony Yun-Hsiang Chen, Wing Cheung Tong, and Choon Teck Tan. Together, these chefs cook all the cuisines of China brilliantly. They shared all our secrets—like frying egg white into a delicate lacy froth—in a way reminiscent of a magician pulling a rabbit from a hat. Dennis Wang, a manager at Shun Lee West, did a superb job of organizing (and translating for) the chefs, and the entire staff of both restaurants was helpful and gracious. Kenny Ng, of Chatham Imports, our wine consultant, gave generously of his time to discuss matching wines to the entrees.
Harriet Bell, our editor at William Morrow/Harper Collins, nurtured the book with enthusiasm, patience, and wit. We are delighted that Angela Miller, our wise agent, brought us together with Harriet.
Thanks to Denise Landis, who helped test and edit the recipes. Rogério Voltan made beautiful photographs, which were styled by Corinne Trang and Aelana Walker.