4                    bananas
   2      C.            oil for deep frying
                        Batter:
   1                    egg -- slightly beaten
   4      Tbsp.         cornstarch
   5      Tbsp.         flour
   6      Tbsp.         cold water
                        Frosting:
     2/3  C.            sugar
     1/3  C.            water
     1/4  Tsp.          vinegar or lemon juice
   1      Tsp.          oil
Cut each banana into 5 long diagonal pieces after
peeling. Sprinkle some flour on bananas until well coated.
Blend batter ingredients well and toss bananas in batter to
coat. Heat oil and place batter-coated bananas in oil, frying
until golden brown. Remove and drain on paper towel. Heat 1
tablespoon oil in a small saucepan; add sugar and water.
Stir-fry over low heat until it is like syrup and when poured
makes a thread. Add the bananas and mix carefully. Serve
immediately. (The serving plate should be brushed with some
oil.)
Note: To make coating extra crisp, serve with a container of cold water. 
Dip each section briefly into cold water
just before eating.