PEEL AND CORE THE APPLES and cut each into 8 large wedges. Peel the bananas and cut them into 1 1/2-inch chunks. Combine the flour, cornstarch, egg and 1 teaspoon of sesame oil in a small bowl. Mix them well to form a smooth, very thick batter. Combine the peanut oil and 2 teaspoons of sesame oil in a deep fat fryer or wok and heat the mixture until it is moderately hot. Put the fruit into the batter mixture. Then lift out several pieces of fruit at a time, using a slotted spoon, and drain off any excess batter. Deep-fry for about 2 minutes, until they are golden. Remove with a slotted spoon and drain on paper towels.
Repeat the process until you have deep-fried all the fruit. Just before serving, prepare a bowl of ice water filled with ice cubes. Reheat the oil over moderate heat and deep-fry the fruit a second time for about 2 minutes. Drain again on paper towels. Put the sugar, sesame seeds and 2 tablespoons of oil from the deep-frying oil into a pot. Heat the mixture until the sugar melts and begins to caramelize. (Watch the heat to prevent it from burning.) When the caramel is light brown, add the fruit sections. Stir them gently in the caramel syrup to coat them. Then take them out and put them into the ice water to harden. Do a few at a time to prevent them from sticking together. Remove them from the water and place on a serving platter. Serve at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK