Creation in Hope's Note:
I am posting this for the Zaar World Tour II. I have not tried this. It is compliments of http://chinesefood.about.com/od/desserts/r/bowties.htm
My Private Note
Units: US | Metric
- 1 (8 ounce) package egg roll wraps, whatever size they come in, 4 1/2 inches by 5 1/2 inches, each wrapper makes 2 bow ties
- 4 -6 cups oil, for deep-frying, as needed
- 1Lay out a wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides on the left and right.
- 2Cut each egg roll wrapper from top to bottom into 4 equal pieces.
- 3Using a paring knife, cut a 1/2 inch slit in the center of each piece.
- 4Using 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).
- 5Heat wok and add oil.
- 6Deep-fry the bow ties until golden brown, about 5 at a time.
- 7Drain on paper towels or a tempura rack if you have one.
- 8Boil the syrup ingredients in a pot on medium heat for about 5 minutes.
- 9Dip the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties will be too sweet), and drain well.
- 10Set aside to harden.
- 11Serve cold.
- 12The bow ties can be stored in an air-tight container.
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Nutritional Facts for Bow Ties
Serving Size: 1 (293 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 2537.1
- Calories from Fat 1969
- Total Fat 218.8 g
- Saturated Fat 32.6 g
- Cholesterol 5.1 mg
- Sodium 348.8 mg
- Total Carbohydrate 150.7 g
- Dietary Fiber 1.1 g
- Sugars 97.9 g
- Protein 5.6 g