拔丝苹果
Basi Apple is a classic Chinese dessert featuring crispy apple slices coated in a glossy caramel sauce that can be stretched into long threads. It is a popular dish at banquets, offering a delightful combination of sweet crunch and fruity freshness.
Ingredients
8 items- Apple 2 (about 400g)
- All-purpose flour 100g
- Cornstarch 50g
- Egg 1
- White sugar 150g
- Water 30ml
- Toasted white sesame seeds 10g
- Cooking oil about 500ml
Nutrition
Steps （8 steps）
Wash, peel and core the apples, cut into 3-4 cm irregular chunks. Immediately soak in lightly salted water to prevent browning. Drain well after 5 minutes.
In a large bowl, combine 100g all-purpose flour, 20g cornstarch, 1 egg, and gradually add 80-100ml water. Stir in one direction until a smooth, lump-free batter forms. Let rest for 10 minutes.
Spread the remaining 30g cornstarch on a plate. Roll each drained apple chunk in the starch to coat thinly, then shake off excess. This dry coating helps the batter adhere and adds crispness.
Transfer the starch-coated apple pieces into the batter. Gently toss with chopsticks so each piece is evenly coated with a thin layer of batter — translucent enough to see the apple through.
Heat oil in a wok to 160°C (medium-high, small bubbles rising when chopsticks are inserted). Fry battered apple pieces one by one over medium heat for about 1 minute until lightly set. Remove. Reheat oil to 180°C and fry all pieces again for 30 seconds until golden and crispy. Drain.
Pour out the frying oil, leaving about 10ml in the wok. Add 150g sugar and 30ml water. Cook over medium-low heat, stirring constantly. The syrup will change from large bubbles to small, and turn from white to light amber. Remove from heat immediately (about 3-4 minutes).
Quickly add the fried apple pieces and sesame seeds into the syrup. Toss vigorously with a spatula or chopsticks to coat every piece evenly. Work fast to prevent the syrup from hardening. If it thickens, reheat briefly over low heat.
Transfer the coated apples to a plate lightly greased with oil. Use chopsticks to separate any stuck pieces. Let cool for 1-2 minutes and serve while the syrup can still be pulled into threads. Provide a bowl of cold water on the side — dipping each piece before eating cools the sugar and adds crunch.
Tips
The key to perfect Basai Apple is controlling the caramel temperature: remove from heat as soon as it turns light amber, and combine with apples immediately. A thin, even coating of dry cornstarch before battering ensures extra crispiness. Grease the serving plate to prevent sticking. Serve with cold water — dipping each piece before eating not only prevents burning but also makes the sugar coating shatteringly crisp.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.