Basi Pingguo (拔丝苹果, literally 'pulled-silk apple') is one of the most theatrical desserts in Chinese cuisine, originating in the northern kitchens of Beijing and Shandong Province. The name refers to the golden threads of caramelised sugar that stretch between the chopstick and the apple piece as it is lifted from the pot, forming glittering amber filaments in the air before setting. The dish is brought to the table the moment the sugar is ready. Diners must work quickly: each piece is dipped immediately into a bowl of ice water to shatter the sugar shell with an audible crack, then eaten at once. Left even two minutes too long, the sugar sets hard and the drama is over. It is a dessert that requires the table's full attention, which is exactly the point. Apple reached northern China along the Silk Road during the Tang Dynasty, and over centuries became embedded in northern Chinese cooking: basi preparations exist for taro, banana, and sweet potato, but the apple version, with its tartness cutting through the sugar, is the most refined.
Ingredients
Apple
3 medium apples (Fuji or Granny Smith), peeled, cored and cut into 2 cm wedges
Batter
2 tbsp plain flour
2 tbsp cornflour (cornstarch)
1 egg white
3 tbsp cold water
Frying
vegetable oil for deep-frying
Caramel
150 g caster sugar
3 tbsp water
1 tbsp vegetable oil (added to caramel)
1 tsp white vinegar (prevents crystallisation)
1 tbsp toasted sesame seeds (optional)
To Serve
large bowl of ice water, to serve at the table
Method
Set up your station before you begin: have a plate lightly oiled with vegetable oil ready to receive the finished apple pieces, and a bowl of ice water on the table where diners are seated. Once the caramel stage begins, there is no pausing.
Make the batter: whisk the flour, cornflour, egg white, and cold water together until smooth. The batter should coat the back of a spoon lightly: if too thick, add a teaspoon more water. Add the apple wedges and toss to coat evenly.
Heat at least 5 cm of vegetable oil in a wok or deep saucepan to 180°C. Working in batches, deep-fry the battered apple wedges for 2–3 minutes until the batter is pale gold and set. Remove with a slotted spoon and drain on a rack. Do not crowd the pan.
Pour off most of the frying oil, leaving about 1 tablespoon in the wok, or use a clean wide pan. Add the caster sugar, water, 1 tablespoon of oil, and vinegar. Cook over medium heat without stirring until the sugar dissolves, then increase to medium-high.
Cook the caramel, swirling the pan gently rather than stirring, until it turns a pale amber colour: approximately 150°C on a sugar thermometer. This takes 8–12 minutes. Watch carefully: the sugar can darken quickly once it starts to colour.
Working very quickly, add the fried apple pieces to the caramel and toss to coat each piece completely. Scatter sesame seeds over if using. Tip immediately onto the oiled plate, spreading the pieces so they do not stick together.
Bring the plate immediately to the table alongside the bowl of ice water. Lift each piece with chopsticks, hold it briefly in the air to see the amber threads stretch, then plunge into the ice water for 3–5 seconds to shatter the sugar shell. Eat at once.
Notes
Fuji apples hold their shape better during frying; Granny Smith gives a more pronounced tartness that contrasts beautifully with the sweet caramel. The dish must be served and eaten the moment it is made: sugar threads cannot be reheated. For a simpler presentation, the apple pieces can be passed briefly under a very hot grill rather than deep-fried, though the classic version always uses frying.
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