The Little Chinese Cookbook by Murdoch Books Test Kitchen

Author:Murdoch Books Test Kitchen
Language: eng
Format: epub
Publisher: Allen & Unwin

焦糖核桃仁

Candied Walnuts

serves 8 AS A Snack

250 g (9 oz) sugar

450 g (1 lb) shelled walnut halves

oil for deep-frying

Dissolve the sugar in 100 ml (3½ fl oz/½ cup) water and bring to the boil and cook for 2 minutes.

Blanch the walnuts in a pan of boiling water briefly, then drain. Tip immediately into the syrup, stirring to coat. Cool for 5 minutes, then drain.

Fill a wok one-quarter full of oil. Heat the oil to 190°C (375°F), or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Add the walnuts in batches, stirring to brown evenly. As soon as they brown, remove with a wire sieve or slotted spoon and put on some foil, making sure they are well spaced. Do not touch as they will be hot. When cool, drain on paper towels. Serve as a snack or at the start of a meal.

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