Every time I eat cooked bananas it suprises me how good it tastes. I think it has something to do with caramelising sugar at high heats, but whatever the reason, I need to remember that bananas are not just good in breads and ice creams.
Fried Bananas (from Thai by Kit Chan)
115g plain flour
1/2 tsp bicarb soda
pinch of salt
2 Tbsp granulated sugar
6 Tbsp water (we needed 9)
2 Tbsp shredded coconut or 1 Tbsp sesame seeds
4 firm bananas
oil, for deep frying
lychees and sprigs of mint, to decorate
2 Tbsp honey, to serve (optional)
Sift the flour, bicarb and salt into a bowl. Stir in the granulated sugar. Whisk in the egg and add enough water to make a thin batter. Whisk in the shredded coconut or sesame seeds.
Peel the bananas. Carefully cut each one in half lengthways, and then crossways.
Heat the oil in a wok or deep frying pan. Dip the bananas in the batter, then deep-fry in batches in the oil until golden.
Remove from the oil and drain on kitchen paper. Decorate with lychees and sprigs of mint, and serve immediately with honey, if using.
We skipped the lychees, mint and honey, and instead served with ice cream and sifted icing sugar.
This was an entry for
The Cookbook Challenge: Week 21 - Thai.