Toffied apple and banana (Chinese cooking for Australians)

 

For 4 servings

• 2 eating apples
• 2 medium bananas, ripe but firm
• 160 ml flour
• 30 ml cornflour
• 2 egg whites
• 2 ml salt
• 2 ml bicarbonate of soda
• 125-160 ml cold water
• White sesame seeds
• Iced water
• Deep-frying oil

Toffee

• 500 ml sugar
• 300 ml water

Preparation

1. Peel apples, remove cores and cut into medium-thick slices ; cut banana diagonally into 1" (1.25 cm) slices.
2. Prepare a batter by mixing flour with cornflour, egg whites, salt, bicarbonate of soda and enough water to make a mixture of medium consistency ; beat well, then leave for 20 minutes.
3. Prepared a large bowl of iced water with extra ice cubes, and place near the cooking area ; have a well-oiled plate and the sesame seeds in a bowl, ready near the iced water.

Cooking

1. Bring sugar and water to boil in a small saucepan ; stir until sugar dissolves, then reduce heat and simmer until it turns light golden and is beginning to toffee.
2. Keep warm, but do not continue cooking.
3. Heat deep oil to medium-hot.
4. Dip apple and banana into the batter and deep-fry, several at a time, to a light golden brown ; lift out one by one and dip into the prepared toffee, then sprinkle with sesame seeds.
5. Dip into iced water to harden toffee, then place on the oiled plate.
6. When all are cooked, serve at once.

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