| 1 | In a bowl, mix flour, cornstarch, and baking powder. |
| 2 | Add water and stir until smooth. |
| 3 | Peel and core apples; cut each apple into 3 wedges. |
| 4 | (if you use bananas, peel and cut in ?inch thick diagonal slices). |
| 5 | Place fruit in batter and turn to coat evenly. |
| 6 | Into a deep pan pour oil to a depth of about 1 ?inches. |
| 7 | Heat oil to 350 degrees. |
| 8 | Using chopsticks or a spoon, lift one piece of fruit at a time from batter and let excess batter drip off, then lower fruit into hot oil. |
| 9 | Cook several pieces at a time until coating is golden brown (about 2 minutes). |
| 10 | Remove with a slotted spoon and drain on paper towels. |
| 11 | Generously oil a flat serving dish. |
| 12 | Fill a serving bowl to the brim with ice cubes; cover with water. |
| 13 | Place sugar, water and oil in a ten inch frying pan; stir to blend. |
| 14 | Place pan over high heat. |
| 15 | When mixture begins to bubble (about one minute), shake pan continuously to prevent burning. |
| 16 | Continue cooking and shaking pan until syrup *just* turns a pale straw color (about 9 minutes). |
| 17 | Immediately remove from heat, add sesame seeds, and swirl to mix. |
| 18 | (syrup will continue to cook after you remove it from heat and color will turn golden in a few seconds). |
| 19 | Drop fruit into syrup and swirl to coat evenly. |
| 20 | Using two spoons, immediately remove each piece of fruit and place on oiled dish so pieces do not touch. |
| 21 | At table, dip each piece of fruit in ice water so coating hardens and fruit cools. serve. |
