Ingredients

Apples

• 6 Granny Smith apples, peeled decored and each one cut into 8 wedges (keep in a bowl with water and lemon juice if preparing in advance)

Batter

• 3 tbsp rice flour
• 100g self raising flour
• 1 egg, beaten
• 100ml iced water

Toffee

• 50ml water
• 200g caster sugar
• 1 tbsp sesame seeds

To Serve

• 1 large bowl of water with lots of ice

Method

1. Batter: Sift the flour into a bowl and make a well in the centre, place the egg and water in it and beat it into the flour until well combined and smooth. Set aside for 15 minutes.
2. To Cook: Preheat a deep fryer or oil in a wok to 180-190°C (a cube of bread will rise to the surface crisp and golden in a few seconds when ready). Place the rice flour in bowl. Dry the apple slices and coat them with the rice flour, followed by the batter. Cook a few pieces of apple at a time in the oil for a 2 minutes then drain on kitchen paper. Repeat this with the remaining pieces.
3. Toffee: Place the water and sugar together in a large saucepan or clean wok and stir them together. Place the sugar over a moderate-high heat and allow to simmer without stirring until the sugar has dissolved and it is a light golden brown. Remove it from the heat and stir in the sesame seeds. Toss the apple in the toffee to coat, scoop them out one at a time with a spatula or large perforated spoon and drop them in the iced water to set. Place on a serving plate and serve at once.