CHINESE SNACKS OR DIM SUM: Many restaurants in Hong Kong serve this snack as appetizer before the meal. Making your own batch of it at home is a great idea to serve to family & guests.

CRSIPY WALNUTS 炸合桃:

 

 

 

 

10 oz. walnut                          

5 oz. sugar

¼ cup boiling water                                                    

oil for deep-frying

syrup:

    1 tbsp. each golden syrup & honey

    2 tbsp. boiling water           

 

 

 

Pour boiling water over sugar in a small saucepan, stirring to dissolve. Keep sugar solution warm over low heat on the stove. .

 

Put walnut in another saucepan with enough water to cover and a pinch of salt. Bring to a boil and boil for 2 minutes. Drain walnuts and peel off skin while still warm. Transfer walnuts to the sugar solution and simmer for 2-3 minutes. Remove, drain and dry walnuts thoroughly.

 

In wok or non-stick saucepan, heat enough oil for deep-frying over high heat until very hot. Add walnuts and cook at medium heat until golden brown and crisp. Remove and drain on paper towels.

 

Mix syrup ingredients together and pour it over walnuts. Toss well, let it cool; then serve.