| 1 |
Combine all the batter ingredients in a food processor or blender and process to blend. Pour into a bowl and dip in the prepared fruit. |
| 2 |
In a heavy-based pan, combine the sugar with the water and oil, and cook over very low heat until the sugar dissolves. Bring to a boil and boil rapidly until a pale caramel color. |
| 3 |
While the sugar is dissolving, heat the oil in a wok or saucepan and fry the battered fruit, a few pieces at a time. |
| 4 |
While the fruit is still hot and crisp, use chopsticks or a pair of tongs to dip the fruit into the hot caramel syrup. Stir each piece around to coat evenly. |
| 5 |
Dip immediately into ice water to harden the syrup, and place each pices on a greased dish. Continue cooking all the fruit in the same way. |
| 6 |
Once the caramel has hardened and the fruit has cooled, transfer to a clean serving plate. |
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