Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.
Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.
Heat 5cm / 2" oil over medium high in a small pot, wok or small but deep skillet (Note 3) to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.
Pipe 15cm / 6" lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.
Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce.