INGREDIENTS:

• 8 pcs Sigarilyas, cut in half
• 1/2 cup all-purpose or gluten-free flour, divided into 2 batches
• 1 cup water
• 1/2 cup cornstarch
• 1 NaN salt, to taste
• 4 pcs ice cubes
• 1 tablespoon sesame seeds
• 1 NaN BBQ sauce
• 3 tablespoons Jufran banana ketchup
• 1 tablespoon liquid smoke
• 1 tablespoon Silver SwaN Soy sauce
• 1/2 teaspoon smoked or regular paprika
• 1 tablespoon honey
• 1 NaN UFC iodized salt and UFC ground black pepper to taste
• 1 teaspoon Jufran Sriracha Hot Chili Sauce

PROCEDURE:

1. To make the batter, mix together half the flour (1/4 cup), water and cornstarch. Season with a pinch of salt.
2. Transfer the batter to a shallow bowl and add the ice cubes to chill.
3. Place the remaining 1/4 cup flour on a plate.
4. Dip the halved sigarilyas in the flour, then in the batter. Set on a baking tray or plate. Repeat until all the sigarilyas are covered.
5. Air-fry the sigarilyas for 10 minutes or until crispy, or bake in a 250°C preheated oven for 20 minutes.
6. While the sigarilyas are cooking, prepare the BBQ sauce by whisking together all the ingredients.
7. Once the sigarilyas are cooked, transfer them to a wire rack.
8. Using a basting brush, coat the sigarilyas with the BBQ sauce.
9. Return the coated sigarilyas to the oven or air fryer and bake for 5 to 8 minutes, for the BBQ sauce to stick.”
10. Sprinkle with sesame seeds before serving.