Ingredients:
- 1/2 cup sesame seeds
- 1/4 cup powdered sugar
- 1 cup flour
- 2 tablespoons granulated sugar
- 1 1/2 cups water
- 3 eggs, beaten
- 1 teaspoon vanilla
- 1/4 cup cornstarch
- 2 to 4 cups oil for deep-frying
Preparation:
Toast sesame seeds in dry pan in 300-degree oven until light brown, about 20 minutes. Cool. Mix with powdered sugar. Set aside.
Mix flour with granulated sugar in bowl. Stir in 1/2 cup of water. Add beaten eggs. Mix until smooth.
Pour 1 cup water into saucepan. Bring to boil. Add flour mixture. Stir vigorously over moderate heat until it thickens. Add vanilla. Stir well.
Pour mixture into greased 8-inch-square Pyrex dish. Pat with hand to 1/2-inch thickness. Cool in refrigerator.
Cut in strips 1 1/2-inches long and 1/2-inch wide. Dredge strips with cornstarch. Heat oil to moderately hot. Fry strips, a few at a time, 3 minutes or until light brown. Lift out with strainer as soon as they get brown. Remove to serving plate.
Sprinkle with sesame seed mixture. Serve hot.
(Note: This recipe is reprinted with permission from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
Mix flour with granulated sugar in bowl. Stir in 1/2 cup of water. Add beaten eggs. Mix until smooth.
Pour 1 cup water into saucepan. Bring to boil. Add flour mixture. Stir vigorously over moderate heat until it thickens. Add vanilla. Stir well.
Pour mixture into greased 8-inch-square Pyrex dish. Pat with hand to 1/2-inch thickness. Cool in refrigerator.
Cut in strips 1 1/2-inches long and 1/2-inch wide. Dredge strips with cornstarch. Heat oil to moderately hot. Fry strips, a few at a time, 3 minutes or until light brown. Lift out with strainer as soon as they get brown. Remove to serving plate.
Sprinkle with sesame seed mixture. Serve hot.
(Note: This recipe is reprinted with permission from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
