---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Desserts
       Yield: 6 servings
       3    Apples
       2    Egg whites
       2 tb Flour
       2 tb Cornstarch
            Peanut oil for deep frying
     1/2 c  Sugar
     1/4 c  Honey
     1/3 c  Water
       1 tb Peanut oil
   Quite an experience to eat - the apples is still warm
   and soft, the top is crunchy and icy.  Great after a
   wok dinner.
   Peel the apples, core and cut into wedges about 1/2
   inch thick.  Whip egg whites until frothy.  Add flour
   and cornstarch and beat into a smooth batter. Heat the
   oil to 375F.  Dip each apple wedge into egg white
   batter, place in hot oil and try, a few at a time,
   until crisp and brown.  Place in a single layer on a
   warm service platter.  Bring remaining ingredients to
   a boil in a saucepan and cook to a hard ball stage
   syrup; 280 F on candy thermometer.  Pour over apple
   wedges and serve at once, accompanied by a large
   crystal bowl of water containing lots of ice cubes.
   Each person picks up an apple wedge with a fork or
   small tongs and dips it into the ice water to
   crystallize the sugar and harden the top, which forms
   silk-like threads....hence the name. Serves 6.
   Origin:  Found in recipe box bought at garage sale.
   Shared by: Sharon Stevens