1 package egg roll
wrappers (4 1/2 inches by 5 1/2 inches - each
wrapper makes 2 bow ties)
1 cup brown sugar
1/2 cup corn syrup
1/2 cup honey
1/2 cup water
Oil for deep-frying
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).
More delicious Chinese dessert recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy