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Bow Ties Dessert




Source of Recipe


link


Recipe Link: http://chinesefood.about.com/library/blrecipe320.htm

List of Ingredients




Bow Ties Dessert

1 package egg roll wrappers (4 1/2 inches by 5 1/2 inches - each wrapper
makes 2 bow ties)

Syrup
1 cup brown sugar
1/2 cup corn syrup
1/2 cup honey
1/2 cup water

Oil for deep-frying
Directions
Lay out a wrapper so that the longer (5 1/2 inch) are on the top and bottom,
and the shorter (4 1/2 inch) sides on the left and right. Cut each egg roll
wrapper from top to bottom into 4 equal pieces. Using a paring knife, cut a
1/2 inch slit in the center of each piece. Using 2 pieces, one laid on top
of the other, make a knot like a bow tie. (Fold one end of the piece on top
and thread it through the slit. Turn over, fold, and thread through the
other way. Open the folded ends before deep-frying).
Heat wok and add oil. Deep-fry the bow ties until golden brown, about 5 at a
time. Drain on paper towels or a tempura rack if you have one.
Boil the syrup ingredients in a pot on medium heat for about 5 minutes. Dip
the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties
will be too sweet), and drain well. Set aside to harden. Serve cold. (The
bow ties can be stored in an air-tight container).

Recipe