Method

• 1.
  Peel the apples and cut into quarters. Remove the core and cut each quarter in two, lengthways, to get 8 pieces (if your apples are big, cut them in 12). Then, cut each piece into 3 small pieces.
• 2.
  In a bowl, mix egg white, a pinch of fine salt and cornflour until a smooth, runny mixture is obtained, then pour in 2 tsp oil.
• 3.
  Fill a medium saucepan with extra oil to a depth of 5cm and heat to 160°C. Place apple in the egg white mixture, then deep-fry, in batches, until golden. Remove using a slotted spoon and drain on paper towel.
• 4.
  Dissolve sugar in 1/3 cup (80ml) water in a small saucepan or wok over medium heat. Allow to simmer gently until syrup no longer contains water but before it caramelises (at this stage, syrup should crystallise and break easily once cooled). Add all fried apple pieces to wok or pan, then stir to coat each piece with syrup. Serve immediately in a bowl, accompanied by a small bowl of iced water.
• 5.
  Dip the fried caramelised pieces in iced water to set the caramel, and enjoy.